Resume

Resume

S/Y Mousetrap March 20th 2023 - October 15th 2023

A summer season on this catamaran. We sailed around the Mediterranean Starting & finishing in Palma De Majorca.


Ski Verbier Exclusive Dec 15th -March 1st 2021-2022 & 2022-2023

  • Dec 2022 – Feb 2023
  • Dec 2021 – March 2022
  • Dec 2020 - March 2021
  • Dec 2019 - March 2020 (1st season)

Private chalet chef for 4 winter seasons in one of the most exclusive chalets at thi luxury resort in the Valais Switzerland.

Offering fine dining menu to feasts cooked up on the fire-pits. I was fortunate enough to cook for Kuwaiti royalty.

My menus are reflective on the client’s wants and creating dishes at a fine dining level or offering Asian influenced tasting menu. Family style classics and Swiss/French cuisine.

Sole Chef M/Y Cyclone 45m

Summer seasons 2018 - 2019 - 2020 -2021

Originally employed as a temporary sole chef halfway through the season, the captain asked me to rejoin the yacht for their next season. I have now completed four Med seasons with this busy yacht. During my time on Cyclone I was cooking for 6 crew members and up to 10 guests, South East Asian style food for the owners and guests. They also enjoyed eating modern European and classic English gastro style food


I had a great relationship with the owner, family, and the crew. The yacht cruises the Mediterranean, we attended the Monaco boat show with 150 guests onboard for a private party with canapés & drinks


Private Chalet Chef for Ski Verbier Exclusive

December 2019 - March 2020 (1st season)

I worked as a chalet chef for SVE for the winter, based in the Swiss Alps. This was a first for me on land in the mountains, I was catering for VIP clients in one of the company’s biggest chalets. Cooking all fresh food from scratch every day.


Temp Chef M/Y Ecstasea

October 2018 - December 2018 

Temporary two-month shipyard job in Barcelona and finished in Gibraltar.

This was cooking fresh healthy food for the crew of 23 and preparing and provisioning the Yacht for an upcoming boss trip.


Sole Chef S/Y Barracuda 50m

July 2018 - August 2018

This was a temporary sole chef position, three weeks on board, 9 crew and 10 Jewish guests all family-style Kosher food. On this charter, we sailed around the Aegean Sea.


Sous Chef M/Y Global 75m

March 2018 - June 2018

I was Sous chef on M/Y Global for three months, this boat is a very busy private vessel with 23 crew members and upwards of 20 guests regularly. I was on board for the 2018 Monaco Grand Prix where I assisted in a function for 50 guests. I worked as part of a professional team creating fantastic food for both crew and guests alike.


Sole Chef M/Y Victory 30m

December 2015 - January 2017

I spent just over one year on this small private motor yacht cruising around the Andaman and  Nicobar Island in the bay of Bengal. Cooking for only three crew including myself and a maximum of five guests including the owner. Cooking a variety of dishes from English gastropub food to south-east Asian and classical French food.



Sous Chef S/Y Maltese Falcon 88m October 2013 - December 2014

Employed as Sous Chef for this busy charter and private vessel I cooked for 19 crew and assisted the head chef to create choice menus for the guests as well as the owners’ preference of healthy and nutritious meals. We attended the Monaco Grand Prix and catered for a private party for Bernie Ecclestone plus 100 guests. We cruised throughout Greece, Turkey, Montenegro, Croatia, Monaco, Corsica and Sardinia.


Land based experience

April 2017 to January 2017, Head Chef, The Oakhill inn, Radstock, Shepton Mallet, UK

I was the Head Chef at this busy one rosette gastro pub, typically serving traditional British 

pub food along with an ala carte menu of modern European & classical French dishes.


December 2014 - December 2015, Head/Sous Chef – Kai New Zealand, Bangkok, Thailand

Catering for as many as 250 covers on a busy lunch service I was responsible for producing our smoked meats, homemade breads and pastries. I would conduct the busy breakfast and lunch services, the daily ordering of fresh produce, development of new menus & dishes, and all aspects of health and safety and stock takes.


Sept 2009 - Jan 2013, Sous/CDP Devonshire Terrace, London, UK

Originally employed as Chef de Partie I was quickly promoted to Sous Chef, With a brigade of 8 in this exclusive city brasserie. We typically served up to 120 covers for lunch. I assisted the head chef to create a range of modern European dishes for the menu. My role as Sous Chef involved, the day to day managing of the kitchen team whilst also conducting the busy

Breakfast, lunch & dinner services.



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