Experience

Kitchen Table

• United Kingdom
• Restaurants
• 1 - 100 Employee

• Senior Sous Chef

  • Jan 2022 - Present



Alchemilla

• Primary and Secondary Education
• 1 - 100 Employee

• Sous Chef

  • May 2017 - Aug 2020

  I run the kitchen alongside the Head Chef and Owner, Alex Bond. One Michelin Star, 4 AA Rosettes.Vegetable based cooking, focused around big flavours. I run the kitchen alongside the Head Chef and Owner, Alex Bond. One Michelin Star, 4 AA Rosettes.Vegetable based cooking, focused around big flavours.



Mannion & Co

• United Kingdom
• 1 - 100 Employee

• Chef

  • Mar 2016 - May 2017

  Working in a small kitchen, preparing bread and patisserie fresh daily.This job enormously helped my pastry skills. Working in a small kitchen, preparing bread and patisserie fresh daily.This job enormously helped my pastry skills.



SALT

• Translation and Localization
• 1 - 100 Employee

• Sous Chef

  • May 2013 - May 2014

  Small restaurant in central Paris. Very high quality food. Small restaurant in central Paris. Very high quality food.



FERA

• Poland
• Retail
• 1 - 100 Employee

• Junior Sous Chef

  • Feb 2013 - May 2014

  I was in charge of the large hot section of the kitchen alongside multiple Sous Chefs and Head Chefs within the Claridges Hotel.One Michelin Star, 4 AA Rosettes.Very high volume and standard of food. I was in charge of the large hot section of the kitchen alongside multiple Sous Chefs and Head Chefs within the Claridges Hotel.One Michelin Star, 4 AA Rosettes.Very high volume and standard of food.



Galvin Restaurants

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Sous Chef

  • Feb 2012 - Jan 2013

  I was in charge of the day to day running of a busy kitchen in central London. I was in charge of the day to day running of a busy kitchen in central London.



ARIA

• IT Services and IT Consulting

• Chef De Partie

  • Mar 2011 - Feb 2012

  Running a section of a very busy restaurant to a fine dining standard. Two Hats. Running a section of a very busy restaurant to a fine dining standard. Two Hats.



AUBERGE DU LAC

• Belgium
• Restaurants
• 1 - 100 Employee

• Chef De Partie

  • Jul 2008 - Feb 2011

  I moved around the kitchen learning all the sections and cooking under the eye of the executive chef, Phil Thompson.One Michelin Star, Three AA Rosettes I moved around the kitchen learning all the sections and cooking under the eye of the executive chef, Phil Thompson.One Michelin Star, Three AA Rosettes