Experience

The Open

• United Kingdom
• Spectator Sports
• 1 - 100 Employee

• Freelance Lead Chef - The Open, Seniors Open, Ladies Open

  • Jul 2009 - Present

  Annually I take a team of 8 chefs to The Open Golf Championship where I run The Trophy Room, The Captains Restaurants along with The Palmer Suite. These are extremely high profile areas providing a culinary experience for the top PGA members along with members of the Royal Family. Maintaining the highest visual and taste experinces. These restaurants are 160 and 50 covers along with a grazing bowl food area for the RNA.The main Open event then follows with the Seniors Open and Ladies Open where I will take the same lead responsibilities for different areas.



Compass Group

• United Kingdom
• Food and Beverage Services
• 700 & Above Employee

• Freelance Lead Chef - The Derby, Epsom Downs Racecourse

  • Jun 2012 - Present

  Full responsibility for The Derby Suite (260 covers a la carte) and the Executive Boxes of The Queens Stand at the annual Royal Derby. To this event I take approx 8 chefs each year covering varying menus from Fine Dining to Hot Fork Buffet style, I am responsible for the delivery of all aspects of these kitchens and staffing operation to these areas. Full responsibility for The Derby Suite (260 covers a la carte) and the Executive Boxes of The Queens Stand at the annual Royal Derby. To this event I take approx 8 chefs each year covering varying menus from Fine Dining to Hot Fork Buffet style, I am responsible for the delivery of all aspects of these kitchens and staffing operation to these areas.



Sodexo Prestige Venues & Events

• Facilities Services
• 400 - 500 Employee

• Freelance Lead Chef - Royal Ascot

  • Jun 2013 - Present

  Each summer I take a team of upto 10 chefs to The Royal Ascot event where I am responsible for The Carriages Fine Dining Restaurant, this is a table d'hote menu of upto 700 covers Each summer I take a team of upto 10 chefs to The Royal Ascot event where I am responsible for The Carriages Fine Dining Restaurant, this is a table d'hote menu of upto 700 covers



Manchester Central

• United Kingdom
• Events Services
• 1 - 100 Employee

• Freelance Lead Chef

  • Sep 2017 - Present

  This facility is a conferencing and events facility where I will work with the employed Executive and Head Chefs to accommodate the varying client needs from 10000 covers over 4 days to smaller tastings and dining experiences for 200. Recently covering political conferences and royal events. This facility is a conferencing and events facility where I will work with the employed Executive and Head Chefs to accommodate the varying client needs from 10000 covers over 4 days to smaller tastings and dining experiences for 200. Recently covering political conferences and royal events.



AINTREE RACECOURSE COMPANY LIMITED

• United Kingdom
• 1 - 100 Employee

• Freelance Lead Chef - Grand National

  • Jan 2013 - Apr 2018

  This involved working with their employed Head Chef for 3 months of preparation and organisation in advance of tasting and menu events with the main sponsors to produce up to 3000 covers per day including box levels over the 3 day world renowned Grand National event. The planning phase involved extensive work on ordering and planning stock for the upcoming event.Once race day arrives I was responsible for The 1839 Owners and Trainers Restaurant where myself and my team of 6 cover 4-500 on an a la carte menu.



Virgin

• United Kingdom
• Venture Capital and Private Equity Principals
• 700 & Above Employee

• Freelance Head Chef

  • Aug 2016 - Nov 2016

  Four month contract Head Chef cover responsible for all aspects of running this prestigious First Class Lounge - stock ordering and control, staffing, adherence to all aspects of health and hygiene to enable a smooth handover to employed Head Chef Four month contract Head Chef cover responsible for all aspects of running this prestigious First Class Lounge - stock ordering and control, staffing, adherence to all aspects of health and hygiene to enable a smooth handover to employed Head Chef



Manchester City Football Club

• United Kingdom
• Spectator Sports
• 700 & Above Employee

• Freelance Lead Chef

  • Aug 2008 - Aug 2014

  I ran The Chairman’s Lounge fine dining restaurant for 40 covers alongside The Boardroom for 260. As part of my role with the club I worked closely with the Head Chef developing and tasting menus. This stadium also hosted conference and music events alongside their football, which I would also take a lead role in.

• Consultant Team Chef

  • Sep 2010 - Feb 2011

  Responsibility to lead and manage the delivery of the catering operation of Carrington Lane training ground through development of the existing kitchen team and also liasing with management about progression of staff and kitchen facilities to ensure successful handover to Head Chef at end of consultancy period. This involved meeting the required nutritional standards whilst adhering to the highest safety and operational standards with regard to the MCFC employees and customers, travelling to all home and away games ensuring these high standards were met regardless of location.



Sodexo

• France
• Facilities Services
• 700 & Above Employee

• Freelance Lead Chef - The Commonwealth Games

  • Jun 2014 - Jul 2014

  Overall responsibility for the Athletes Village evening service of upto 8000 meals, whilst at this event I was also chosen to cook for Her Majesty Queen Elizabeth when she attended. I headed up a team of 25 chefs for the evening service. Overall responsibility for the Athletes Village evening service of upto 8000 meals, whilst at this event I was also chosen to cook for Her Majesty Queen Elizabeth when she attended. I headed up a team of 25 chefs for the evening service.