Experience

Lush by Tom Kerridge

• Hospitality
• 1 - 100 Employee

• CDP

  • Jun 2021 - Present

  CDP catering for private and coperate events large and intermit CDP catering for private and coperate events large and intermit



Six by Nico

• United Kingdom
• Restaurants
• 1 - 100 Employee

• Chef De Partie

  • Jul 2020 - Jan 2021

  CDP in Six by Nico, a six course taster menu restaurant. CDP in Six by Nico, a six course taster menu restaurant.



Chef

• United States
• Food Production

• Chef (Private and coperate)

  • Jul 2019 - Apr 2020

  Cooked for several cooperate events at Twickenham Rugby Ground under Michelin Star chef Tom Kerridge. Cooked For UHNW principal From UAE in Kensington over a four day period, cooking a wide variety of dishes for breakfast and lunch for 5 people. Cooked for UHNW family and guest over the New Year Eve period. This consisted of two dinners for 16 and 29 people and 130 people on New Year’s where I directed two-part time members of staff. I also liaised the front of house staff to ensure a smooth order of service. Cooked Christmas lunch for HNW family and guests for 16 people and liaised with the resident house keeper and her colleague to ensure a smooth service. Catered for a Shooting weekend including Friday dinner and Saturday breakfast for 10 people, shoot elevensies and lunch and sandwiches for tea for 16 people. Followed by Employed for several HNW private dinners and private events throughout 2017up to the present, including several corporate shot days and private shots, private dinner parties and lunches. Employed by HNW family for two weeks over the school summer holidays cooking lunch and dinner for mother her and her four children ranging from 4 years to 10 years old and guests. Cooked for a well renowned HNW American banker and his family for two weeks over the Christmas period in 2016 Delivered high end fine dining for all the high ranking officers of the Royal Navy including the First Sea Lord, The Fleet Commander and The Second Sea Lord as well as The Chaplin Of The Fleet Show less



Private chef

• United States
• Food & Beverages
• 1 - 100 Employee

• Private Chef

  • Sep 2019 - Oct 2019

  Just completed 3 different jobs over 4 weeks in Scottish Highlands for HNW clients. Catering from between 10 to 20 people. Including breakfast, lunch and 3 course dinner with canapes each night. Pack lunches for those going stalking or fishing and lunch for those staying behind as well as afternoon tea. Just completed 3 different jobs over 4 weeks in Scottish Highlands for HNW clients. Catering from between 10 to 20 people. Including breakfast, lunch and 3 course dinner with canapes each night. Pack lunches for those going stalking or fishing and lunch for those staying behind as well as afternoon tea.



Private Chef

• United States
• Food & Beverages
• 1 - 100 Employee

• Private Chef

  • Jul 2019 - Jul 2019

  Cooked for a family of 8 adults for three days and four breakfasts to help celebrate a family members birthday. Cooked a family style dinner on arrival, a refined dinner for the second night and a roast dinner on the third. Each morning was a cooked breakfast to the principals wishes. I also made a cake to help celebrate the birthday Cooked for a family of 8 adults for three days and four breakfasts to help celebrate a family members birthday. Cooked a family style dinner on arrival, a refined dinner for the second night and a roast dinner on the third. Each morning was a cooked breakfast to the principals wishes. I also made a cake to help celebrate the birthday



BEAVERBROOK GOLF CLUB LIMITED

• United Kingdom
• Wellness and Fitness Services
• 1 - 100 Employee

• Junior Sous Chef

  • Apr 2019 - Jul 2019

  Worked at Beaverbrook in Leatherhead a five-star luxury style hotel and golf course as a Junior Sous. Cooking refined Japanese cuisine for members, hotel guests and the public. Worked at Beaverbrook in Leatherhead a five-star luxury style hotel and golf course as a Junior Sous. Cooking refined Japanese cuisine for members, hotel guests and the public.



Royal Household

• United States
• Software Development

• Junior Sous Chef

  • May 2018 - Oct 2018

  worked as a member of the kitchen staff working within the Royal Household at Buckingham Palace. I am currently within my probation period which ends on the 19th August. Since my time within the Royal Household I have been involved in several high profile functions as well as being involved in delivering lunch and Dinner for members of the royal family and staff at Buckingham Palace. In addition I have traveled to a private residence, prepared and delivered menus for the principal of the residence, staff and guests. In the future I am looking to getting into the private household sector. Show less



MOD

• United States
• Business Consulting and Services
• 1 - 100 Employee

• Royal Navy Chef

  • Feb 2016 - Feb 2018

  I have been Working for the RSP (Retinue Support Pool) for the past 15 months and within that time I have produced high end fine dinning fare for all the high ranking officers including the First Sea Lord, The Fleet Commander and The Second Sea Lord as well as The Chaplin Of The Fleet all other admirals based in the Portsmouth area.I have assisted with the Second Sea Lord's garden party for 500 guest as well as several VIP dinners in HMS Victory.I have flown out to Bahrain to assist in a VIP dinner on board an RFAI am also currently doing private dinners Mr F Schroder and his immediate Family.I have had my 12 months notice in and I am due to leave the service in February 2018 Show less

• Royal Navy Chef

  • Aug 2015 - 2017

  General Manager May 2010 – 20117• On my return to the UK from the Falklands my next employment within the Royal Navy was to work within the RSP (Retinue Support Pool) cooking for all the high ranking officers including The Second Sea Lord other Admirals and Commodores within Portsmouth Naval Dockyard and their guest. This employment is due to finish in Aug 2017.• During my 6-month deployment to the Falklands and due to unforeseen circumstances, I had to change my job role from catering manager to the personal chef to the commanding officer of all the British forces in the Falklands at very short notice. • Worked in a tri-service environment running the catering account in the Falkland Islands. Taking orders from 12 different kitchens from around the Islands, imputing the orders onto one spread sheet and passing the order onto the civilian contractors who correlate the stores. I then in turn over saw my team break down the stores in to the individual stacks for each kitchen around the Islands ensuring the stores were delivered in the appropriate state i.e. dry, fresh or frozen by land or air. Show less

• Royal Navy Chef/Middle Management

  • Jan 2010 - Aug 2015

  • Help to setup routines and procedures including but not exhaustive to cleaning schedules, temperature control and HACCP in a brand new warship to enable the smooth running of the catering department.• Trained new staff members • Liaise with suppliers at overseas ports to ensure they deliver the quality and quantity, if there are any discrepancies report them to my line manager or solve the issue myself. Responsible for the delivery of dry, fresh, frozen produce. • Organising personnel to ensure the stores are transported to the storerooms and fridge and freezer in an organised fashion.• As middle management it was my duty to keep discipline and reliability in the work place and also in the mess deck and to make sure a high standard of military bearing was upheld.• Team leader of the fire fighting team on board with 4 other team members. Making decisions and direction in any fire fighting incidents on board.• Menu planning and making sure that any special dietary requirements were meet and that the customer was satisfied.During a six month deployment as well as doing my normal day to day work I studied for G.C.S.E’s in Maths and English achieving a C in Maths and an A in English Language Show less



Royal Navy

• United Kingdom
• Armed Forces
• 700 & Above Employee

• Galley Member

  • Jan 2005 - Jan 2010

  Re-joined the Royal Navy and after a period of refresher training I joined my ship as a galley member. As a more experienced junior galley member I was put in a position equivalent to middle management. A member of the ships boarding team when the ship was deployed in the North Arabian Gulf. Carrying out hearts and minds with local fishermen and boarding vessels of interest. Successfully completed Royal Navy Military Aquatint Course, which entailed living and surviving in the field for three days. Learning how to work as a team to ensure if we came under attack we knew how to fire our weapons and move to a safer area. Show less



'Self-Employed'

• Real Estate
• 1 - 100 Employee

• Personal Physical Trainer

  • Jan 2002 - Jan 2003

  After leaving the Navy I trained as Personal Physical trainer. Qualified in Sports Nutrition, Sports Massage, Swedish Massage, Advance Personal Training. I worked at Fitness First in Twickenham, Middlesex. I had several clients seeking different results from weight loss to muscle gain and all with good success. After leaving the Navy I trained as Personal Physical trainer. Qualified in Sports Nutrition, Sports Massage, Swedish Massage, Advance Personal Training. I worked at Fitness First in Twickenham, Middlesex. I had several clients seeking different results from weight loss to muscle gain and all with good success.

• Early Years

  • Jan 1990 - Jan 2003

  Joined the Royal Navy at HMS Raleigh in 1990. 8 years working in several shore kitchens and HMS Fearless twice where I was a member of the Amphibious Beech Unit (ABU) cooking for the 4th Royal Marines Assault Squadron on the beech head. Living in a tent for two weeks and using a basic gas field kitchen to cook for 20 officers and men. In 1998 I joined the submarine service and after 6 months training I received my Dolphins and became a fully qualified Submariner. Cooking in a kitchen with limited space and at times stressful difficult conditions. Show less