Following a two year apprenticeship in France, my career and experience was built both in the UK and in France.
My first experience as a private chef happened quite unexpectedly when I was asked to be of service by the Earl and Countess of Arundel at Arundel castle (West Sussex). Three yeas later, I chose to go back to the restaurant world, and ever since then, I have been lucky enough to be able to combine both private and restaurant work in turns.
I am passionate about food in general and good ingredients in particular. I am quality driven, do not cut corners and my career choices have always been guided by careful choices and very high standards.