So, it all started when I was younger I always knew I wanted to be a chef. I left school and went to college where I did a basic cooking course. From there I got a job at a 5 star hotel as a kitchen porter at weekends. I was offered an apprenticeship and that’s where it all changed. I was taught how to run the garnish section off a 3 rosette restaurant. I did 3 years there before moving on to a 5 star Relais and Chateu Manor house. I learnt so much here and started to progress up the ranks, we had 3 AA rosettes but I knew i wanted to work at Michelin Sar level. I did 2 years before being offered a position at a brand new hotel opening in North Yorkshire for the well known Chef Shaun Rankin. I helped open the resteraunt and in my time there helped the team achieve 1 Michelin Star and 3 AA rosettes. To this day this is my greatest and most proud achievement. I learnt so much about foraging, preserving and creating incredible dishes. I know work as a devopment chef and use my passion to strive other people to acheive the best that they can be.