About Me 

Born and raised in North Wales, I began my kitchen career aged 14 scrubbing pots in my hometown of Llangollen.
Following on from a traditional kitchen apprenticeship, I trained at London's Dorchester hotel and Michelin starred Green House restaurant in Mayfair, before embarking on an international kitchen career working in world renowned restaurants and luxury hotels such as the Burj al Arab in Dubai, Soneva Fushi in the Maldives and Flying Fish in Sydney.
I was privileged to oversee culinary operations at the legendary Galle face Hotel in Colombo, managing a kitchen brigade of 130.

On returning home to Wales in 2018, I took up the role of Executive chef and Director of Restaurants and Bars for One Hundred Knights, leading the opening of the award winning Three Eagles Bar and Grill.

Today, I consult and advise restaurants in UK and around the world, teach cookery, write about food,
and collaborate with innovative food brands to create engaging online content.    

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Consultancy

I have a broad range of experience working with restaurant and hotel businesses from casual to fine-dining, offering concept and menu development, menu engineering and costing, procurement, kitchen design, food styling, training and everything in between - colaborating with a fantastic supporting network of industry experts on hand to help achieve your vision.

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Content
I work with amazingly talented professional photographers and videographers to capture professional styled food images and create engaging social media content. 

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Writing

I'm passionate about sharing my knowledge through writing, and have contributed to numerous publications over the years.
I am currently writing my first cookbook - watch this space!  

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Teaching Cookery 

In spring 2023 I launch 'Wild Cooking Wales' - a series of cooking experiences set in the epic landscape of North Wales, based around foraging, cooking on fire and using the best local artisan produce.  
I am proud to work as a lecturer in hospitality and catering in West Cheshire College. Teaching and inspiring a new generation to cook is my greatest passion.

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Partnerships & Collaborations 

I am available to work with like minded food businesses, restaurant owners and individuals to partner on projects, guest chef dinners and private events.    

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