Head Chef

• Jun 2017 - Present

Vessel: Charter Yacht (55m) *private clientele - set up a newly built luxury yacht kitchen - catering for 13 crew members and up to 13 guests (with larger parties at times) on a regular basis including families with young children - banquet style services & chartered fine dining sit down meals - international cuisines from Japanese through to French & Chinese using healthy fresh produce - vast number of dietary requirements & stylised menu choices Vessel: Charter Yacht (55m) *private clientele - set up a newly built luxury yacht kitchen - catering for 13 crew members and up to 13 guests (with larger parties at times) on a regular basis including families with young children - banquet style services & chartered fine dining sit down meals - international cuisines from Japanese through to French & Chinese using healthy fresh produce - vast number of dietary requirements & stylised menu choices

Further Studies

• Feb 2017 - May 2017

Tokyo Sushi Academy, Singapore Bangkok Pastry Arts Academy, Thailand Matthew Kenney Culinary Academy, Thailand / Level 2 Vegan Studies Tokyo Sushi Academy, Singapore Bangkok Pastry Arts Academy, Thailand Matthew Kenney Culinary Academy, Thailand / Level 2 Vegan Studies

Head Chef

• Jun 2014 - Jan 2017

Vessel: Charter Yacht Illusion V (58m) - set up a newly built luxury yacht kitchen - catering for 13 crew members and up to 13 guests (with larger parties at times) on a regular basis including families with young children - banquet style services & chartered fine dining sit down meals - international cuisines from Japanese through to French & Chinese using healthy fresh produce - vast number of dietary requirements & stylised menu choices Vessel: Charter Yacht Illusion V (58m) - set up a newly built luxury yacht kitchen - catering for 13 crew members and up to 13 guests (with larger parties at times) on a regular basis including families with young children - banquet style services & chartered fine dining sit down meals - international cuisines from Japanese through to French & Chinese using healthy fresh produce - vast number of dietary requirements & stylised menu choices

Head Chef

• Jun 2013 - May 2014

Vessel: Charter Yacht M/Y OXYGEN (43m) - catering for 11 crew members and up to 13 guests (with larger parties at times) on a regular basis including families with young children - banquet style services & chartered fine dining sit down meals - international cuisines from Japanese through to French & Chinese using healthy fresh produce - vast number of dietary requirements & stylised menu choices Vessel: Charter Yacht M/Y OXYGEN (43m) - catering for 11 crew members and up to 13 guests (with larger parties at times) on a regular basis including families with young children - banquet style services & chartered fine dining sit down meals - international cuisines from Japanese through to French & Chinese using healthy fresh produce - vast number of dietary requirements & stylised menu choices

Head Chef

• Dec 2012 - May 2013

- high-end private chalet - catering for 8-12 guests at a time - breakfast, lunch, afternoon tea, children’s meals, canape, 6-course meals and petit-fours to high-end restaurant standards - dietary requirements (from vegetarian to gluten-free, lactose intolerant, nut allergies, seafood allergies, and kosher) - high-end private chalet - catering for 8-12 guests at a time - breakfast, lunch, afternoon tea, children’s meals, canape, 6-course meals and petit-fours to high-end restaurant standards - dietary requirements (from vegetarian to gluten-free, lactose intolerant, nut allergies, seafood allergies, and kosher)

Sous Chef

• Jun 2012 - Dec 2012

Vessel: S/Y Nahlin Classic Steam Yacht (299ft) - Working under Michelin Starred chef Susan Elliot as her number two in the day-to-day running operations - catering for 25 crew members, vast number of dietary requirements & menu choices - assisting Susan Elliot with the client when required, menu planning for crew and stock rotation - cleanliness, time keeping and general organization in the day-to-day galley running Vessel: S/Y Nahlin Classic Steam Yacht (299ft) - Working under Michelin Starred chef Susan Elliot as her number two in the day-to-day running operations - catering for 25 crew members, vast number of dietary requirements & menu choices - assisting Susan Elliot with the client when required, menu planning for crew and stock rotation - cleanliness, time keeping and general organization in the day-to-day galley running

Head Chef

• Dec 2011 - May 2012

- high-end private chalet - catering for 8-12 guests at a time - breakfast, lunch, afternoon tea, children’s meals, canape, 6-course meals and petit-fours to high-end restaurant standards - dietary requirements (from vegetarian to gluten-free, lactose intolerant, nut allergies, seafood allergies, and kosher) - high-end private chalet - catering for 8-12 guests at a time - breakfast, lunch, afternoon tea, children’s meals, canape, 6-course meals and petit-fours to high-end restaurant standards - dietary requirements (from vegetarian to gluten-free, lactose intolerant, nut allergies, seafood allergies, and kosher)

Head Chef

• May 2011 - Nov 2011

Vessel: M/Y Zeus Mangusta (165ft) - catering for 10 crew members and up to 12 guests (with larger parties at times) on a regular basis including families with young children - banquet style services & chartered fine dining sit down meals - international cuisines from Greek cuisine, traditional Italian and French cuisines, English nouvelle cuisine and Asian fusion - vast number of dietary requirements & menu planning Vessel: M/Y Zeus Mangusta (165ft) - catering for 10 crew members and up to 12 guests (with larger parties at times) on a regular basis including families with young children - banquet style services & chartered fine dining sit down meals - international cuisines from Greek cuisine, traditional Italian and French cuisines, English nouvelle cuisine and Asian fusion - vast number of dietary requirements & menu planning

Head Chef

• Dec 2010 - May 2011

- high-end private chalet - catering for 8-12 guests at a time - breakfast, lunch, afternoon tea, children’s meals, canape, 6-course meals and petit-fours to high-end restaurant standards - dietary requirements (from vegetarian to gluten-free, lactose intolerant, nut allergies, seafood allergies, and kosher) - high-end private chalet - catering for 8-12 guests at a time - breakfast, lunch, afternoon tea, children’s meals, canape, 6-course meals and petit-fours to high-end restaurant standards - dietary requirements (from vegetarian to gluten-free, lactose intolerant, nut allergies, seafood allergies, and kosher)

Chef De Partie

• Apr 2010 - Dec 2010

Events catering at venues such as the O2 Arenas VIP Lounge, Newmarket Race course, Silverstone, Wembley Stadium & The Barbican Theatre Events catering at venues such as the O2 Arenas VIP Lounge, Newmarket Race course, Silverstone, Wembley Stadium & The Barbican Theatre

Sous Chef

• Sep 2009 - Mar 2010

- worked under Head Chef Varick Neilson at his 2 hat (equivalent to 2 Michelin stars) venue *The Postmasters House is a destination restaurant for food lovers situated in Arrowtown, where guests would enjoy the very best of New Zealand’s freshest produce, served at the highest standard and in a unique style. - worked under Head Chef Varick Neilson at his 2 hat (equivalent to 2 Michelin stars) venue *The Postmasters House is a destination restaurant for food lovers situated in Arrowtown, where guests would enjoy the very best of New Zealand’s freshest produce, served at the highest standard and in a unique style.

Sous Chef

• Apr 2009 - Sep 2009

- a full 250 cover restaurant, VIP Lounge, fast food outlets & 3 individual pizza/pasta restaurants across the mountain - responsible for kitchen management, quality control, stock & order, training, COSHH food control & day-to-day running of all venues, most crucial the VIP lounge services canapé reception. - a full 250 cover restaurant, VIP Lounge, fast food outlets & 3 individual pizza/pasta restaurants across the mountain - responsible for kitchen management, quality control, stock & order, training, COSHH food control & day-to-day running of all venues, most crucial the VIP lounge services canapé reception.

Various Roles

• Feb 2008 - Mar 2009

- Pleasure Divers Magnetic Island - PADI open water scuba Instructor - Mike Ball Dive Expeditions - Chef 24 guests + 8 Staff & assist on the Dive Deck trips to Osspray Reef - Adrenalin Dive Townsville - Assisted in the running of their day boat (Safety briefings, Guiding & Surface watch rotations) - Pleasure Divers Magnetic Island - PADI open water scuba Instructor - Mike Ball Dive Expeditions - Chef 24 guests + 8 Staff & assist on the Dive Deck trips to Osspray Reef - Adrenalin Dive Townsville - Assisted in the running of their day boat (Safety briefings, Guiding & Surface watch rotations)

Junior Sous Chef

• Mar 2007 - Feb 2008

Chef

• Mar 2003 - Jul 2007

various roles various roles

Chef De Partie

• Jun 2002 - May 2003

Upstairs two rosette fine-dining restaurant and downstairs 250 - cover Pizza Bistro Upstairs two rosette fine-dining restaurant and downstairs 250 - cover Pizza Bistro