I have been a teacher and consultant and product development chef, with his most current project being Bodloni
I started my career as a dishwasher in Sheffield at the age of 14, followed by three years at the 5 star Hyde Park Hotel in Knightsbridge (now the Mandarin Oriental)
I then worked in the US for the next 16 years as well as in Hong Kong, Paris and Sicily. My last 6 years in the US were spent teaching the Culinary Arts at Le Cordon Bleu in Los Angeles.
I have now been in Cardiff for the past 10 years and as Head Chef achieved 3 Rosettes at Le Gallois restaurant.