Regional Executive Chef JLR
Experience and Highlights.
My picture looks extravagant, however it is myself receiving an award for culinary excellence in my current role in June 2017.
I have a colourful history starting at the UCB College of Food in Birmingham achieving a HND in professional culinary arts and management. I went on to work in the USA for 3 years learning Ice Sculpture as well as competition work as a Chef. Returning home, I took on a Head Chef role in Birmingham and soon became Executive Chef at a Marriott Hotel.
Moving on to a Country Manor Hotel as Executive Head Chef and gaining a Rosette was a great experience and rewarding.
Getting married and having a young family (which was obviously a great achievement) made me look at finding a role with a work life balance leading to Holroyd Howe as Head of Catering and Hospitality at a Ballet School.
I am the Regional Executive Chef for JLR reporting to Michael King and working alongside Wayne.
The role is very exciting and will be challenging in a positive way. Overseeing the food productions over the units and supporting the teams, training and delivering standards set by Compass and working to win confidence from JLR in this new account.
I bring a mixture of experience from Hotel, Restaurant and contract catering. I am a resourceful Chef and Creative Manager and respected at both. A passion for food, quality and standards means I am always pushing to improve standards and increase client satisfaction.
I am also a team motivator and believe in the importance of our people.
I am looking forward to delivering menus, ideas and food which will reach beyond JLR’s expectations.
Delivering fantastic innovative hospitality to the JLR group by supporting the senior team and of course working in coordination with Simpsons will be a highlight.
Once again, I am very excited about my role and meeting everyone in the team.