Born in Bicester, England. Got his first job washing pots and pans in a local kitchen at 14. Moved to France in 1987 and earned a degree in hospitality and catering while working in various culinary establishments, including two Michelin-starred restaurants.
Returned to the UK in 1991, and worked at various establishments, before joining Marco Pierre White at his newly opened Quo Vadis. In 1999, he joined Raymond Blanc at Le Petit Blanc in Cheltenham, becoming head chef six after months.
Spent some time in Thailand before moving to South Africa in 2001, and becoming executive chef at The Cellars-Hohenort, where he worked for three years. In 2017, he received a SASSI trailblazer award for commitment to sustainable seafood practices. In 2018, he became executive chef at The President Hotel.
Current Executive chef at The President Hotel
Restaurants he rates in 2019
For a casual meal RocoMamas
For a special occasion La Petite Colombe
For a guilty pleasure Woolworths
For a Winelands experience Chefs Warehouse at Maison
For authentic cuisine Umi
Best new restaurant Salsify at The Roundhouse
Best ‘oldie but goodie’ Myoga at The Vineyard Hotel
The best restaurant overall La Petite Colombe