Commercial catering consultant in Gwent

-    Financial reviews and catering contracts

-    Menu planning, brand identity, concepts and design

-    HACCP and COSHH

-    Kitchen planning, design and construction

-    Food styling and presentation

-    Training and development

Schedule a free initial consultation with me to discuss your business operations and concerns. I operate flexible working hours to suit your convenience.

I began my career in 1980 in my hometown of Blackwood, Gwent in South East Wales. I worked at a local restaurant for a number of years before moving on to another restaurant in the vicinity in 1990. I worked as the Head Chef there for almost a decade, before moving on and taking up a position of Sous Chef at the Celtic Manor Resort in 2000. Whilst there, the first Wales Open was held at the Golf Course, as a prelude to the Ryder Cup. After 18 months at the Celtic Manor Resort, I took up a position with the Compass Group, working for the sports and leisure sector, primarily sporting venues and major events. This involved travelling to the major sporting events which, included the Ryder Cup, Open Golf Championships, Edgbaston and The Oval Cricket Grounds, Farnborough Air Show, and Wimbledon Tennis Championships. Following this, I later moved on to the racing circuit doing both motor sport and horse racing at Silverstone and the Grand National at Aintree.

I then became the sous chef at the Millennium Stadium, where I was an integral part of culinary operations and innovation. As Wembley Stadium was being re-built at that time, all the Football Association related business came to Cardiff, including the FA Cup Final, The Charity Shield and Rugby League Challenge Cup. It was during this time, that I led a culinary team to Hotelympia, winning a gold medal representing The Millennium Stadium and Wales. Following this, I later became the Head Chef of the Stadium. The next part of my career was spent in Spain, where I opened my own restaurant, which was a very successful venture, rated highly on Trip Advisor with a multi-national clientele. On returning to Wales, I was appointed the Head Chef at Cardiff City Football Club. This culminated in the club gaining Premier League status, which was one of the highlights of my career. I held a senior position at Atlantic College in the Vale of Glamorgan before a brief spell in Abu Dhabi as a Regional Executive Chef for ADNH Compass. Most recently, I was a Chef de Cuisine for Disney Cruise Line on their larger ships, the Dream, and the Fantasy, cruising the Caribbean and Bahamas. This position entailed overseeing a large brigade of Chefs, at the beautiful Enchanted Garden. 

My qualifications include certifications in City and Guild 706/1 Professional Cookery, Stonebow Craft Trainer Award, Health and Safety in the Workplace, Level 3 Award in Supervising Food Safety in Catering, Food Allergy Training, Environmental Management, Safeguarding and Code of Business Conduct.