Experience

Smart Group Ltd

• United Kingdom
• Events Services
• 1 - 100 Employee

• Group Projects Chef

  • Jul 2021 - Present

  United Kingdom Working on a zero-hour freelance contract, with 5 months spent on menu development working from Cape Town and 7 months on site in the UK. Have worked on a wide range of key event projects including The Paris Airshow, Farnborough Air Show, The British Grand Prix, Henley Regatta, Lords Cricket, Royal Ascot, The Moto GP & Longines Global Champions Tour.



Hillsong Church

• Religious Institutions
• 300 - 400 Employee

• Project Manager, Hillsong Church - Love Your Neighbour Initiative

  • Sep 2020 - Jul 2021

  United Kingdom Took up a role for 9-months to work through COVID. A grassroots UK project, funded by a collaboration of Churches, Philanthropists and the DCMS (Government) which was implemented during lockdown to facilitate food parcels, financial education and career coaching to the vulnerable in the country during the Covid 19 pandemic. I set up teams in London, Reading, Newcastle, Kent & Liverpool where we distributed more than 1 million meals and impacted 440k people during the initiative.



ANGELA HARTNETT LIMITED

• United Kingdom
• Restaurants
• 1 - 100 Employee

• Group Executive Chef

  • Aug 2013 - Sep 2020

  London, England, United Kingdom In 2017 stepped into the Group role looking after the two Cafes and Murano Restaurant, flagship One Star Michelin and Four AA Rosette restaurant. Opened a 3rd Cafe in Bermondsey in late 2019 and then looked after the entire group as well as all the outside events for the company including Pub in the Park (Tom Kerridge), St James Summer Garden Party, SMART by Angela Hartnett, SMEG (St James Store - pasta demos & launch) of their demo auditorium & showcasing equipment, AH Culinary Academy at… Show more In 2017 stepped into the Group role looking after the two Cafes and Murano Restaurant, flagship One Star Michelin and Four AA Rosette restaurant. Opened a 3rd Cafe in Bermondsey in late 2019 and then looked after the entire group as well as all the outside events for the company including Pub in the Park (Tom Kerridge), St James Summer Garden Party, SMART by Angela Hartnett, SMEG (St James Store - pasta demos & launch) of their demo auditorium & showcasing equipment, AH Culinary Academy at Havant & South Downs College cooking with students & various other events.

• Head Chef

  • Aug 2013 - Sep 2015

  33 St James Street Worked as Head Chef opening the 90-seat Cafe Murano (Flagship site) in St James, working at this site for 3 years (Two Rosette) Then opened a second sister Cafe Murano in Covent Garden (One AA Rosette) before stepping into the role of Executive Chef (Cafes) and saw day-to-day operations of the two sites.

• Sous Chef

  • Sep 2012 - Aug 2013

  Mayfair, London Angela Hartnett's 60-seat, One Star Michelin, Four AA Rosette rated restaurant. Worked on all sections, running the pasta section for 6 months (initially during the planning of the opening of St James), running of the pass, logging invoices, ordering, assisting with stock taking.



Smart Group Ltd

• United Kingdom
• Events Services
• 1 - 100 Employee

• LEAD CHEF

  • May 2012 - Sep 2012

  London, England, United Kingdom Lead roles included overseeing the Farnborough Air Show, running United Technologies Chalet & four other chalets with chefs reporting to me. Preparing and sending daily mise en place to Wimbledon 2012 from the SMART base in Bermondsey, and running of the Hot Service section for the London 2012 Olympics under Angela Hartnett. Main role was distributing all the hot food to the 11 official suites which included all the main sponsors and LOCOG.



Goldman Sachs

• United States
• Financial Services
• 700 & Above Employee

• Aramark Limited - Head Chef

  • Jul 2011 - Oct 2011

  Fleet Street, London Recruited for a short-term contract to assist firstly as a Senior Sous Chef and promoted after 4 weeks after the dismissal of the Head Chef High-profile corporate role within this internationally renowned global investment bank Working with the client to provide food & beverage service to employees across three campuses Primarily based at River Court, serving 700 meals on quiet days and 1500 on busy days Accountable for the employee restaurants, Italia and the Deli Bars, with 3… Show more Recruited for a short-term contract to assist firstly as a Senior Sous Chef and promoted after 4 weeks after the dismissal of the Head Chef High-profile corporate role within this internationally renowned global investment bank Working with the client to provide food & beverage service to employees across three campuses Primarily based at River Court, serving 700 meals on quiet days and 1500 on busy days Accountable for the employee restaurants, Italia and the Deli Bars, with 3 services daily Set up a fresh fish counter, which included live theatre cooking Brigade of 20 chefs, 8 kitchen porters Initially recruited as the contract went out to tender and was brought on board to salvage the pieces and make for a smooth transition. Show less



Private Sector

• IT Services and IT Consulting
• 700 & Above Employee

• Private Chef Consultant

  • Sep 2009 - May 2011

  Cape Town, Western Cape, South Africa Private Catering Business set up in 2009, based in Cape Town, which provided a service to corporate and private individuals who were looking to host an exclusive event within their homes Met face to face with clients, creating bespoke menus and pairing them with wines Arranged and organised the implementation of tasting menus Catered for private parties, dinners and canape receptions up to 50 guests



The Goodwood Group

• United Kingdom
• Events Services
• 300 - 400 Employee

• Head Chef

  • Mar 2008 - Oct 2009

  Chichester, West Sussex, UK High profile corporate role within this internationally renowned events venue featuring motor circuit since 1948 and racecourse since 1802. New 7 year catering contract signed January 2009. Catering of events for up to 150,000 visitors with 8 restaurants and 60+ corporate boxes and hospitality areas. Events included "Glorious Goodwood", "The Festival of Speed", "Revival", and extensive C&B business. Main responsibility was running the Duke of Richmonds's Box for 60 covers, including… Show more High profile corporate role within this internationally renowned events venue featuring motor circuit since 1948 and racecourse since 1802. New 7 year catering contract signed January 2009. Catering of events for up to 150,000 visitors with 8 restaurants and 60+ corporate boxes and hospitality areas. Events included "Glorious Goodwood", "The Festival of Speed", "Revival", and extensive C&B business. Main responsibility was running the Duke of Richmonds's Box for 60 covers, including Canapes and four course menu Show less



One Great George Street

• Hospitality
• 1 - 100 Employee

• Head Chef - Fine Dining

  • Sep 2003 - Sep 2008

  London, England, United Kingdom Worked under Executive Head Chef David Wilkinson The venue is owned by the Institute of Civil Engineers and comprises of 19 function rooms including 'The Great Hall' for seated functions of 265 or 400 standing, various midsize rooms seating 120, 80, 60 and 40 covers and private meeting rooms 60-seater cafe bar and 70-seat One AA Rosette standard fine dining restaurant serving a range of modern European cuisine Events include weddings, VIP & Royal functions, and major coroprate events… Show more Worked under Executive Head Chef David Wilkinson The venue is owned by the Institute of Civil Engineers and comprises of 19 function rooms including 'The Great Hall' for seated functions of 265 or 400 standing, various midsize rooms seating 120, 80, 60 and 40 covers and private meeting rooms 60-seater cafe bar and 70-seat One AA Rosette standard fine dining restaurant serving a range of modern European cuisine Events include weddings, VIP & Royal functions, and major coroprate events including political, award ceremonies, high profile private dinners, cocktail receptions and conferences The venue was assessed as number one in London and achieved within the top ten ever scores by HAM (Hospitality Assured Meetings) for three consecutive years. One Great George Street was assessed as the best venue in the country in 2005. Show less



Harvey Nichols

• United Kingdom
• Retail
• 700 & Above Employee

• Junior Sous Chef

  • Jun 2001 - Dec 2002

  London, England, United Kingdom Worked under Simon Shaw, Executive Head Chef Position started as a Senior Chef de Partie and later promoted to Junior Sous Chef. Modern British/French cuisine awarded 3 AA rosettes 100 – 180 covers per service Team of 10 chefs, 4 kitchen porters Worked on the Sauce, Fish, Garnish and Larder section Responsible for the stock rotation of all the fridges and the management of their cleaning On going training of new chefs Responsible for the ordering of the… Show more Worked under Simon Shaw, Executive Head Chef Position started as a Senior Chef de Partie and later promoted to Junior Sous Chef. Modern British/French cuisine awarded 3 AA rosettes 100 – 180 covers per service Team of 10 chefs, 4 kitchen porters Worked on the Sauce, Fish, Garnish and Larder section Responsible for the stock rotation of all the fridges and the management of their cleaning On going training of new chefs Responsible for the ordering of the kitchen Implemented recipe cards and developed digital pictures of recipe cards for the kitchen Running the kitchen in the absence of the Executive Chef Responsible for creating new dishes and the implementation thereof on the menu Show less



Andaz London Liverpool Street

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Chef de Partie

  • May 2000 - May 2001

  London, England, United Kingdom Formerly known as the The Great Eastern Hotel - Aurora Restaurant Worked under Tim Powell, Executive Chef (awarded One Star Michellin @Canteen Restaurant) Modern British Eclectic cuisine awarded 3 AA rosette 80 - 170 covers per service Team of 10 chefs Solo in charge of running the garnish and fish section Responsible for ordering for the sections



Harvey Nichols

• United Kingdom
• Retail
• 700 & Above Employee

• Chef De Partie

  • Dec 1999 - Apr 2000

  London, England, United Kingdom Foundation Restaurant Modern British cuisine awarded Two AA Rosettes 60-100 covers per service Employee of the month March 2000 Left due to the closure of the restaurant