I am an ambitious and successful Executive Head Chef with a wealth of experience in the hospitality, leisure, and event management industries. I am a talented, dynamic, and inspiring leader with exceptional communication and organisational skills. I thrive on motivating myself and my team to achieve excellence in preparation, presentation, and variety and to always achieve outstanding standards. I have had extensive experience and enjoy working in a challenging environment and thrive under pressure. I have experience of managing teams of up to 200 chefs taking responsibility for their training and development resulting in us leading the way in the culinary industry. I am skilled at managing and working within budgets and achieving targets. I excel in successfully leading the culinary planning and execution of large-scale events with multiple audiences which include high volume meals to high end, intimate dining. I’m involved with the Hospitality charity Springboard on the Fundraising committee working on events with them I also won the Chris Beaumont Special Award 2018 for work with the charity. Most importantly, I have a real passion for food, menu development and innovation.

I have enjoyed success in some of England's most competitive catering competitions, including The Parade de Chefs and the World Culinary Olympics, winning over 40 awards in total. My career highs to date include being awarded a 5,000-year-old Bog Oak Carving from the Irish President in recognition of the food quality my team and I delivered at the 2006 Ryder Cup and receiving the Award for Champion of Irish Food from the Irish Post News Paper in 2007.