Three decades of creative culinary experience

Aged 14, I began a summer job as a pot-washer / cook in a local food pub that never really ended. This was just before the 'Gastro-Pub' revolution - we served good honest home cooked food, and here I learnt to move very quickly and follow orders. I also learned the value of good honest hard work. The kitchen seemed to be natural my habitat.

At 17 I started my kitchen apprenticeship at The Bryn Howel, a Country House Hotel in Llangollen, under Chef mentor Dai Davies. Dai taught me about seasonally, foraging, respecting local produce, and opened my eyes to the world of cooking. 

I continued my training as 1st Commis at The Dorchester Hotel, London.

This was a magical formative time working across the sections of a magnificent kitchen at the top of it's game in an international brigade of 90 Chefs, under Executive Chef Henri Brosi 

My first CDP role at the Michelin starred The Green House in Mayfair under the brilliant Paul Merrett. Paul taught me a love for cooking with spices that remains today.
After an extensive refurbishment, I then worked as part of the re-opening team under Bjorn Van Der Horst. Bjorn's technique, creative style and flair continue to influence my cooking.  

Finalist in The Craft Guild of Chefs Graduate awards

I had the privilege of following my Culinary mentor Sebastian Nohse out to Dubai, spending the next 2 years as Chef De Partie in ‘Al Muntaha’ at the top of the Burj al Arab, Dubai.

Working within a multi-cultural brigade of 160 Chefs under the direction of Jean Paul Naquin, at the world first '7 star hotel' was a life changing experience. 

Looking for a new challenge, I Joined Soneva groups’ barefoot-luxury flagship resort ‘Soneva Fushi’ in the Maldives, heading the modern Asian restaurant ‘Me Duniye’ under the mentorship of Gary Henden.
This experience taught me a new love and appreciation for different food and cultures. I also got to work with dozens of guest chefs and winemakers, and even set up and ran my own ham and cheese room!  

Here I met my Sri Lankan wife and soulmate Dilhani.

We headed down under to work with Australian Chef Peter Kuruvita at Flying Fish restaurant, Sydney. Peter taught me a great deal about seafood and running a successful busy restaurant. Being immersed in Australian food culture was another important milestone.

I launched AGE consultancy – offering culinary consultancy and creative recipe development to a broad range of establishments and brands from 2009 to this day. 

I rejoined Soneva resorts as Chef De Cuisine for the pre-opening of ‘Soneva Kiri’ resort, Thailand, working with Catalan Chef Jaume Esperalba to develop and open a range of world class dining experiences.

Here I headed ‘The View’ restaurant, cementing my skills as a head chef whilst developing my own signature style of cooking.

My family and I re-located back to the UK, opening a ‘pop-up’ restaurant in the Ceiriog Valley, with my signature style of global flavours - whilst championing seasonal Welsh produce. 

Looking to secure a reputation for my food on home soil, I Joined Machine House restaurant in north-east Wales as head chef, entering the Michelin guide for fresh seasonal contemporary Welsh cuisine. 

Re-located back to Asia to Join Galle Face Hotel - Sri Lanka’s ‘Grande Dame’ heritage hotel, initially to re-open Sea Spray – a contemporary Sri Lankan seafood dining experience overlooking the Indian Ocean.
I then took the role of Executive Chef, overseeing 3 unique restaurants, 3 bars, extensive banqueting, conference and events facilities, with a kitchen brigade of 130.

Returned to Wales for the pre-opening of the Three Eagles, an award-winning bar and grill in my hometown of Llangollen. Developed F&B concepts and oversaw culinary direction for Hospitality group ‘One Hundred Knights’  

Cooked as a private chef for Welsh Rugby legend Gareth Edwards on ‘Gareth’s Great Welsh Adventure’ for BBC 1

Joined Academy West at Cheshire College South & West as Chef Lecturer, overseeing a training academy for chefs, fine dining restaurant, artisan deli and guest chef series. 

My family launched Routes Spice Co. – our own brand of delicious Spice recipes from around the world, pop-up & private events