Meysey Hampton, England, United Kingdom
People and relationship driven, highly positive and (sometimes overly!!) enthusiastic Excited by new projects, consistently looking to develop, learn and achieve. Extremely broad skillset without any of them becoming diluted by another. Not perfect - but I make up for it by being immensely dedicated to the cause!
Working closely with David Dorricott, Anton Edelmann, and Mark Thatcher (former executive chefs of the House of Commons, The Savoy & the House of Lords) within the i-Chef community; An exclusive invitation only supplier network for personally recommended hospitality suppliers to showcase exceptional produce and services to focused industry professionals. Involved with all areas of the business, with focus on Membership Management, events planning and supplier engagement. A brilliant community for outstanding, like minded people!
Ran the larder section in a 65 cover fine dining Boutique Hotel, using top of the range equipment: Josper Grill, Full Induction, Thermo-mix, Paco Jet, Sous-Vide
Commis Chef in a busy, 4* Hotel working on the pastry section producing desserts including cheesecakes, treacle tarts, frangipane tarts, scones, pies, pavlova’s and celebratory cakes. This was a high output kitchen so coping effectively with large numbers of dishes was essential.
Full time Commis Chef in a 60 cover restaurant as part of a 3 Chef team using only fresh, locally sourced ingredients, producing homemade food of an extremely high standard. Working with whole fish and game animals was great experience and improved my knife skills considerably.
Full time Larder Chef in a two man team responsible for the daily production of ciabatta, focaccia and multigrain grain breads along with creating tasting platters, starters and desserts in a busy kitchen of Rosette standard.