Education: Catering Higher National Diploma (HND), Bournemouth University, Poole, England. Certificate, Cornell University, Ithaca, NY; Michigan State University, East Lansing, MI.
Apprenticeship: Montana Hotel School, Lucerne, Switzerland
Professional Experience: Executive Chef, Ripplecove Lakefront Hotel, Ayer’s Cliff, Canada; Thatched Cottage Hotel & Restaurant, Brockenhurst, England. Executive Chef/Owner, Martin Kitchen at the Snakecatcher Public House, Martin’s Larder Delicatessen and Artisan Bakery, Brockenhurst. Food & Beverage Director/Executive Chef, Atalaya Park Golf Hotel & Resort, Málaga, Spain. Assistant Food & Beverage Director, Hilton Nogoya Hotel, Nagoya, Japan. Restaurants Manager, Hilton Tokyo Bay Hotel, Urayasu-shi, Japan. Chef de Partie de la Cuisine, Hyatt Regency, Nice, France. Commis de Cuisine/Demi Chef de Partie de la Cuisine, La Bonne Auberge, Antibe, France; Noga Hilton Geneva, Geneva, Switzerland. Commis de Patisserie, Hilton Munich City, Munich, Germany. Management Trainee, Hilton Hotel, Tokyo, Japan; Atlanta, GA; Miami, FL.
Awards: Third Prize, British Gas Kitchen Design Competition. Morris Raymond Award, Hilton International. Best Pasta Dish, Hobart UK, 2007. Best UK Starter, Chambord National Competition, 2012.
Member: Chefs of Distinction, UK. Maître Rotisseur, Confrérie de la Chaîne des Rôtisseurs.