Head Chef at Food+ @Google

• Jun 2021 - Present

Sous Chef at Food+ @Google

• Aug 2018 - Jun 2021

Chef de Partie at Food+ @Google

• Jun 2016 - Aug 2018

• Started working as a Chef De Partie on every section in a very busy kitchen of Pudding Lane at Google Victoria. Later progressing to working at London Deli, where I manage the overall experience (menu, orders, pop-ups, working with FOH team) and received a lot of great feedback and had a first direct daily contact with our customers.• From August 2018 I moved to mobilise and open a new King’s Cross building ‘R7’ as a Sous Chef. Working closely with the Head Chef, managing a BOH team of 11 people, we had success from the start, received a ‘Best Food’ award, scored very high audit rates and established a great relationship with our client - Deepmind - and received a lot of very positive feedback.• Working at Food+ @Google transformed me as a chef and I’m now deeply interested in plant focused future of food, sourcing of all ingredients and their sustainability. Show less

Freelance Chef

• Jan 2014 - Jun 2016

• Worked at Berkeley Scott, Evolve Hospitality and Leisure Jobs (to name a few). • I have explored the London culinary scene from pubs to fine dining to contract catering to large events. I’ve learned about running and managing different types of kitchens and explored many different cuisines and types of cooking. • During this time I was fortunate enough to have done stages and trials at many of the best restaurants in London. • Worked at Berkeley Scott, Evolve Hospitality and Leisure Jobs (to name a few). • I have explored the London culinary scene from pubs to fine dining to contract catering to large events. I’ve learned about running and managing different types of kitchens and explored many different cuisines and types of cooking. • During this time I was fortunate enough to have done stages and trials at many of the best restaurants in London.

Commis Chef

• Aug 2013 - Dec 2014

• My first experience in London, UK being a part of the opening team of the London Edition Hotel under Jason Atherton. • I was responsible for running the breakfast shift, supervising 3-4 chefs, 150-250 covers, with an à la carte menu. Later, I was moved to lunch & dinner service where I worked on Larder and Garnish sections. • My first experience in London, UK being a part of the opening team of the London Edition Hotel under Jason Atherton. • I was responsible for running the breakfast shift, supervising 3-4 chefs, 150-250 covers, with an à la carte menu. Later, I was moved to lunch & dinner service where I worked on Larder and Garnish sections.

Nomad Chef

• Jun 2012 - Jun 2013

• I was supporting a famous Czech chef, Michal Hromas, who introduced me to the farm-to-table approach and the importance of seasonality, simplicity in cooking and knowing where your food comes from. During this time I learned a lot about Middle Eastern and Mediterranean cuisines which I'm very grateful for. • I had cooked at various events (weddings, parties, product presentations, festivals), often outdoors, using open fire and limited resources and utensils. Also helped with the opening of a ‘tapas’ style wine bar; designed the menu and took charge of a street food stall with a daily changing menu. Show less

Chef De Partie

• Jan 2012 - May 2012

My second job in Prague, under another British chef. I’ve experienced what it's like to run a section in a very busy international kitchen and learned a great deal about Asian cuisine and cooking styles. My second job in Prague, under another British chef. I’ve experienced what it's like to run a section in a very busy international kitchen and learned a great deal about Asian cuisine and cooking styles.

Chef

• Jan 2011 - Jan 2012

My favourite restaurant in Prague and also my first introduction to the hospitality world. I made my way up from a dishwasher to a chef. I progressed quickly and ended being in charge of the kitchen on the days when the Head Chef was off. My favourite restaurant in Prague and also my first introduction to the hospitality world. I made my way up from a dishwasher to a chef. I progressed quickly and ended being in charge of the kitchen on the days when the Head Chef was off.