Three decades of creative culinary experience

I grew up in Llangollen in North Wales, and fell into kitchen life at the age of 14, scrubbing pots in a local pub. This led to a traditional apprenticeship in a country house hotel where I developed a great respect for food.
By the age of 19, I chased the bright lights of London and continued my training at The Dorchester Hotel, followed by the Michelin starred The Greenhouse in Mayfair, receiving a solid classical training.

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At 22, I joined the iconic 7 star Burj Al Arab in Dubai as Chef de Partie, a move which began an international career working across Luxury Resorts, 5 star hotels and restaurants across Asia and Australia.

I eventually realised my dream of becoming an Executive Chef, at Sri Lanka's 'Grande-Dame' heritage property The Galle Face Hotel, overseeing a kitchen brigade of 130, launching multiple exciting restaurants and F&B concepts. 

Back on home soil, I had success leading Machine House restaurant in Wales into the Michelin guide for fresh, seasonal cooking with flavours from my travels, and successfully led the opening and direction of the award winning Three Eagles Bar and Grill in Llangollen. 

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Today, I work as a culinary educator, inspiring the next generation of chefs and hospitality professionals. 
My own projects include our recently launched family business and spice brand Routes Spice Co. - bringing a vibrant world of flavours to your home kitchen, with street food and pop-up events.​
 

Since 2009, I have been delivering hands-on Culinary and F&B consultancy, helping hospitality operators and entrepreneurs to achieve their vision. This led to the development of my home test kitchen The Kitchen Table -

a creative space for dish development, tastings and culinary projects.