Vice Chair and Membership Secretary, Masterchefs of Great Britain.
I started my career in Windermere, working at The Beech Hill Hotel which gave me a great insight into the work ethic required in our great industry. I then moved to London and worked at The Savoy working under Anton Edelmann, where I stayed for almost 3 years.
As I approached my 21st Birthday I decided I needed to hone my skills in a Michelin Star environment, and after a brief stint at Waltons in South Kensington I joined Inigo Jones restaurant in Covent Garden as Chef de Partie under Paul Gayler. With news of closure in 1988 I was very fortunate that Paul recommended me to an old colleague of his at the Westin Hotel in Seattle. I became Senior Sous Chef in this 800 bedroom hotel and conference centre and was charged with running the 300 cover fine dining restaurant.
After various other emjoyable restaurant roles, which including owning my own in Leicester, I joined Edwards and Blake in East Anglia, initially as Group Executive Chef, but quickly moved on to Operations Manager. I then moved to Olive Catering, again as Operations Manager. I instantly enjoyed the role, the company, the people and the culture of Olive, and, after 5 very enjoyable years moved to my present position at Wilson Vale as Operations Director where I divide my time between the main business, voluntary work, business support through my company Nerabus Consulting and my role as VC of MCGB.