INTRODUCTION

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I am a passionate and talented chef with a career spanning over 22 years. I began my career as an apprentice chef at 16 and have worked my way through the ranks from commis chef to head chef. During this time, I have worked internationally in some of Australia’s most popular cities, including Melbourne, Sydney and Brisbane, and have shared my expertise in Spain and various parts of the U.K.

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Throughout my career, I have led multiple teams to provide high-quality foods and services, including fine dining, wedding catering, and banquets for up to 2000 people. Furthermore, I have showcased my talents whilst working on a yacht on Australia’s Great Barrier Reef, and have provided private cheffing in various locations. 

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I am very proud to have cooked for a number of TV personalities, including one of my personal heroes: the legendary Sir Billy Connelly, and one of my favourite actors, James McAvoy.

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Sadly, I have witnessed many chefs deteriorate due to ill mental health, greatly impacted by the highly stressful nature of cheffing, the long working hours and the fast-paced environments. I have therefore made it my mission to improve kitchen culture and provide a service that promotes a healthy working environment for chefs and kitchen staff alike.

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EDUCATION

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Aug 2006 - Jun 2008

Anniesland College, Glasgow

Earned my Social Vocational Qualification, Levels 1, 2 and 3 in Professional Cookery.

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EMPLOYMENT HISTORY​

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Nov 2023 – Present

Private Chef – Glasgow, UK

I am currently performing freelance contract work for a number of clients in the Greater Glasgow area.

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Apr 2021 – Nov 2023

Head Chef– Hilton Grosvenor Hotel, Glasgow, UK  

I started in post as a Sous Chef in the Hilton Bovine Restaurant and took on increasing levels of responsibility until progressing to Head Chef responsible for designing the menus across 3 kitchens in the hotel, including banqueting menus for up to 500 people per day with a team of 18 chefs.

 

Jun 2020 – Apr 2021

Sous Chef – Marriot Hotel, Glasgow, UK

I ran the restaurant and banqueting kitchens for 800 – 1000 covers per night during busy periods with a team of 11 chefs.

 

Jun 2019 – Jun 2020

Sous Chef – Bungo Bar & Lounge, Glasgow, UK   

Small venue with Asian-themed modern fusion.     

 

Nov 2018 – Jun 2019

Sous Chef – Hemingway’s Brewery, Queensland, Australia

This was a new kitchen doing around 1500 covers per day with a menu built around the brewery with a fusion of ales cider and beer in our food weekly menu revamps. I was running the grill in the kitchen.

 

Nov 2016 – Nov 2018

Head Chef, Cairns Dive Centre, Queensland, Australia

In this role, I worked on a tourist dive boat as the Head Chef commencing as the Cook, then Sous before taking on Head Chef role. This included living out at sea for months at a time, ordering and various menu prep.       

                    

Apr 2016 – Oct 2016

Sous Chef, Melbourne Lion Hotel, Melbourne, Australia

Very busy, British-themed restaurant and bar in Melbourne Central.

 

Jan 2016 – Mar 2016

Sous Chef, Bavarian Beer House Restaurant, Cairns, Australia

Responsible for preparation, cooking and plating of all food and managing kitchen budget.

 

May 2015 – Jul 2015

Sous Chef, Donini’s Italian Restaurant, Melbourne, Australia

Duties included making all starters and desserts, stock control and budget management for the kitchen.

 

Jun 2014 – Apr 2015

Sous Chef, Darcy’s French Restaurant, Glasgow, UK

Very busy, French themed restaurant in Glasgow’s prestigious Princess Square. I helped plan the menu, which changed theme on a weekly basis.

 

Sep 2013 – May 2014

Chef de Partie, Grill on the Hill, Clydebank, UK

This was a new restaurant where I helped design the menu for the first 6 months, introducing fresh produce and high standards, increasing sales.

 

Oct 2012 – Jun 2013

Chef de Partie, Partick Tavern and Bar, Glasgow, UK

Responsible for running the kitchen (2 chefs) and supporting a second restaurant nearby called the Rock.

 

Oct 2011 – Aug 2012

Commis Chef, Café Francais, Glasgow, UK

French restaurant where I learned key classical techniques.                                 

 

Aug 2010 – Jul 2011

Commis Chef, Esquire House Bar and Restaurant, Glasgow, UK

British-themed bistro grill kitchen where I learned grill and the pass; busy environment with up to 400 covers per day.

 

Feb 2008 – Jan 2010

Cook & Commis Chef, Lock 27, Glasgow, UK

Started my cooking career in this well established restaurant in Anniesland, Glasgow responsible for desserts and stock taking.