At 16, I began working under my step dad, who was Head Chef at a 200-cover restaurant. It was a baptism of fire in many ways – long hours, high standards, and no room for ego. Like any young chef, I started at the bottom and worked my way through the sections under his watchful eye. The expectations were clear – graft hard and earn your place. That early discipline shaped the chef I am today.

From there, I moved into smaller, gastro style kitchens across the Sussex countryside. Those kitchens refined my appreciation for quality ingredients and thoughtful, seasonal cooking. I loved the intimacy of those environments. Smaller teams, closer attention to detail, and the opportunity to really understand flavour and balance.

I later joined a luxury wedding venue, working alongside just one other chef to deliver all of the in-house catering. It was here that creativity and precision truly came to play. Every event carried high expectations, and each menu had to reflect the venue’s reputation. Although numbers were smaller, the demands were incredibly varied but consistency, presentation, and adaptability were key.

Through the venue, I was introduced to Four Gables. Watching their team produce incredible food at a large scale and make it look effortless was inspiring. I knew that behind that ease was serious skill and organisation. Curiosity got the better of me, and I decided to take the plunge to see what Four Gables was really about. I haven’t looked back since.