Experience

Principality Stadium

• United Kingdom
• 1 - 100 Employee

• Head Chef

  • Nov 2017 - Present

  Catering for 3000 box holders and VIPs clients, daily lunch and dinner functions. Overseeing a large brigade of chefs, organising stock and H&S, menu development and menu production Catering for 3000 box holders and VIPs clients, daily lunch and dinner functions. Overseeing a large brigade of chefs, organising stock and H&S, menu development and menu production



.

• NPD consultant / Development consultancy

  • Jan 2014 - Present



Skills cymru / uk

• Skills mentor / Demonstrator

  • Mar 2015 - Present

  Mentor young chefs for national competitions. Holding chef workshops and master classes and working with the juniors through they're brief and competition preperation Mentor young chefs for national competitions. Holding chef workshops and master classes and working with the juniors through they're brief and competition preperation



Welsh Culinary Association

• team member of the welsh national culinary team

  • Feb 2011 - Present

  pastry chef and current team member for the welsh national culinary team pastry chef and current team member for the welsh national culinary team



Dawn Meats

• Ireland
• Food and Beverage Manufacturing
• 400 - 500 Employee

• development chef

  • Jul 2015 - Nov 2017

  Development chef for uk and european based retailers and food service Development chef for uk and european based retailers and food service



FEI FOODS LTD

• CREATIVE DEVELOPMENT CHEF

  • Jan 2014 - Jun 2015

  Specialise in retorted products. Pasta,noodles,rice and sauces and a range of health foods/sauces. Launching a first to market 125g grain pouches for uk based customer Specialise in retorted products. Pasta,noodles,rice and sauces and a range of health foods/sauces. Launching a first to market 125g grain pouches for uk based customer



The Abergavenny Fine Foods Company

• Food Production
• 1 - 100 Employee

• Creative development chef

  • Oct 2012 - Jan 2014

  Product development with QSR,FSC AND RETAIL. Very busy development position in the manufacturing of Dairy products. Developing Cheeses and party foods for retail outlets and branded chain restaurants for the UNITED KINGDOM / ASIA / AUSTRALIA AND AMERICA. Product development with QSR,FSC AND RETAIL. Very busy development position in the manufacturing of Dairy products. Developing Cheeses and party foods for retail outlets and branded chain restaurants for the UNITED KINGDOM / ASIA / AUSTRALIA AND AMERICA.



S4C

• United Kingdom
• Broadcast Media Production and Distribution
• 100 - 200 Employee

• Pryd O Ser

  • 2013 - 2014

  Team leader and chef mentor for a team of welsh chefs for a television programme Pryd O Ser for S4C with Dudley Newberry. Creating a 3 course menu with a team of welsh celebrities. From Menu concept to training with the celebrities to prepare for a dinner service for 100 customers filmed for S4C . Team leader and chef mentor for a team of welsh chefs for a television programme Pryd O Ser for S4C with Dudley Newberry. Creating a 3 course menu with a team of welsh celebrities. From Menu concept to training with the celebrities to prepare for a dinner service for 100 customers filmed for S4C .



Peters Food Service

• United Kingdom
• Food and Beverage Manufacturing
• 100 - 200 Employee

• development chef

  • Aug 2011 - 2012

  Developed the range of Heinz products with peters food at the bedwas site, Working closely with big retail outlets throughout the country in developing and re branding the current range of products, Also working on " own label " products with 2 product launches. Also helping in fat reduction in pastry and costing saving projects on current ranges. Developed the range of Heinz products with peters food at the bedwas site, Working closely with big retail outlets throughout the country in developing and re branding the current range of products, Also working on " own label " products with 2 product launches. Also helping in fat reduction in pastry and costing saving projects on current ranges.



the old post office

• Head Chef

  • Aug 2010 - Aug 2011

  the only chef in the kitchen working with 1 front of house manager, running all sections in the kitchen making fresh pate, terrines, bread, butter all mains, sorbets, ice creams and desserts. Gaining 2 rosettes . total covers was 38 maximum for restaurant service and up to 100 covers with marquis for weddings the only chef in the kitchen working with 1 front of house manager, running all sections in the kitchen making fresh pate, terrines, bread, butter all mains, sorbets, ice creams and desserts. Gaining 2 rosettes . total covers was 38 maximum for restaurant service and up to 100 covers with marquis for weddings



The Celtic Collection

• United Kingdom
• Hospitality
• 300 - 400 Employee

• Chef de partie

  • Feb 2009 - Aug 2010

  Started on garnish then running pastry section making everything fresh daily from bread,desserts,Pettit fours and soufflés maintaining the 3 Rossette standard. Started on garnish then running pastry section making everything fresh daily from bread,desserts,Pettit fours and soufflés maintaining the 3 Rossette standard.



Gordon Ramsay Restaurants

• United Kingdom
• Hospitality
• 500 - 600 Employee

• Chef De Partie

  • Nov 2007 - Jan 2009

  Working at Claridges Running larder section making foie gras ballontines, terrines etc and then the garnish section. Worked on pastry for majority of my time making fresh Brioche, breads, sorbets and ice creams then running the hot starter section where we was responsible for amuse bouche, Puree's fresh Ravioli, Farfalle and tortellinis. On Average 120-140 covers for lunch and dinner + 20 private dinning and up to 6 people on the chefs table Working at Claridges Running larder section making foie gras ballontines, terrines etc and then the garnish section. Worked on pastry for majority of my time making fresh Brioche, breads, sorbets and ice creams then running the hot starter section where we was responsible for amuse bouche, Puree's fresh Ravioli, Farfalle and tortellinis. On Average 120-140 covers for lunch and dinner + 20 private dinning and up to 6 people on the chefs table



Canolfan Mileniwm Cymru | Wales Millennium Centre

• United Kingdom
• Entertainment Providers
• 100 - 200 Employee

• sous chef

  • 2002 - 2006

  Assisting the head chef and running the kitchen in his absence. Monthly changing pre theatre and table D'hote menus. Also responsible for the A la carte menu and staff training. On average 150 pre theatre dining plus 30 - 40 A la carte and a very busy bar menu serving all wales true taste suppliers produce, The only restaurant in wales to do this. Assisting the head chef and running the kitchen in his absence. Monthly changing pre theatre and table D'hote menus. Also responsible for the A la carte menu and staff training. On average 150 pre theatre dining plus 30 - 40 A la carte and a very busy bar menu serving all wales true taste suppliers produce, The only restaurant in wales to do this.



Hilton Hotels & Resorts

• United States
• Hospitality
• 700 & Above Employee

• demi chef de partie

  • 2002 - 2004

  Running the larder section then on to garnish eventually running the sauce section Running the larder section then on to garnish eventually running the sauce section



InterContinental London Park Lane

• United Kingdom
• Hospitality
• 1 - 100 Employee

• commis chef

  • Nov 2001 - Jun 2002

  commis chef at the coffee house and then Le Souffle Restaurant commis chef at the coffee house and then Le Souffle Restaurant