Currently working for Leicester City Football Club as Head Chef of their brand new training ground complex, Stuart’s passion for food began early on baking various delights with his Grandma at home.
At the beginning of his career Stuart won a competition with Covent Garden Soup Company to design, produce and market a seasonal soup. Producing a warming Roast Sweet Potato and Red Onion Soup balanced with cayenne pepper and balsamic vinegar led to his soup being produced as a soup of the month available on supermarket shelves across the country.
This then started a pathway of working in Michelin kitchens at Le Manoir quat Saison under Raymond Blanc and then The Vineyard at Stockross with John Campbell.
Stuart then went to work as a Regional Head Chef for the National Trust, demonstrating at food festivals and helping develop recipes for their national cookbook.
After studying and completing a sports nutrition and performance degree Stuart began working in High performance sports environments. First with Mercedes Benz High Performance Powertrains, the site that manufactures the power unit for the World Champion Formula One team, and then for Premier League and FA Cup winning Leicester City Football Club.