When did you realise you wanted to work in hospitality?
I didn’t start until late I was 28, I started as a kitchen porter in a restaurant my wife was working. I still didn’t realise I wanted to be a chef until I started to do a few bits for Christmas parties.
Where and how did you get your start?
My first real job as a chef was in my local pub, The Fentiman Arms. I knew the head chef at the time and he was kind enough to give me a start on the larder.
Sum up your current work life in one sentence.
Busy…but I wouldn’t want it any other way, I still wake up every morning excited to get in to work, running ideas of specials through my head and working out how I can re-shuffle the team so everyone gets a chance on each section.
Who has been really influential on your career and why?
Nathan Outlaw. He has made me the chef I am today and opened my eyes to what I love in the food that I make …if it isn’t full of flavour then what’s the point.
What’s next for you?
I love what I do with Nathan Outlaw, I'm sticking with the big man.
What’s your one piece of advice to someone starting out?
It’s not going to be easy, there’s so much to take in at the start. Write everything down and listen. Always go the extra mile go in on your days off to learn how to prep a whole lamb or fish.
Where did you last have a great meal?
Sabor, it’s an outstanding restaurant.
Are there any openings you are looking forward to?
I’m not sure what’s about to open but I'm a big fan of Cornerstone
Where is the most exciting city for hospitality (after London)?
There are so many new openings in Bristol to add to the great restaurants already there, there is such a great buzz around the city.
Who would you identify as a rising star?
Tom brown, he’s an amazing chef.