Valbonne, 06560, France
+33(0)6 15 30 15 94
This is me
I have been a Chef since I left school over 40 years ago. I went to Westminster College of Cooking and then went on to work in 5 star hotels; The Ritz in London and The Cavendish Hotel . I then went on to work for the oil company Shell at their head office in The Strand, London, cooking for the directors. I have also worked at the famous 3 star Michelin Roux Brothers 'le Gavroche' Hyde Park, London.
Before joining the yachting industry but getting to the water I was the Executive Head Chef at the Hurlingham Club Fulham, London. After joining the yachting industry over 20 years ago I have worked on yachts from 40 – 70 metres together with luxury villas chef positions out of season in the south of France. In the past few years I have become interested in sugar sculptures, please go to my sugar creation photos in the Gallery on this website
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