Where did you work previously? Immediately prior to joining Gate Gourmet (formerly Cara Airline Solutions), I worked for The Metropolitan Hotel in Toronto as Executive Sous Chef. Before that, my career took me around the globe to some of the world’s top hotels and other establishments, I’ve worked on The Queen Elizabeth 2, in The Canadian Rockies (Jasper Park Lodge), New Zealand (Tourist Hotel Corporation), Bermuda, Australia (the Sydney Opera House), and my native UK (The Royal Bath in Bournemouth and The Imperial in Torquay). I’ve worked in places as diverse as the oil fields of the Northern Territories, and as Executive Chef at The Alice Springs Resort which won the Territory’s Restaurant of the Year at that time.
What do you enjoy doing when you’re not cooking? I have a passion for photography and love taking pictures while traveling for leisure or for work. I was honored to be selected as food photographer for a couple of high-profile projects with the company, including gategroup’s 2013 Annual Report and a 2013-2014 recipe calendar.
Where did you study the culinary arts? I graduated from the UK’s High Peak Hotel and Catering School near Manchester with four London City and Guilds Catering Diplomas.
What is your favorite food or the dish that you most enjoy? I enjoy developing Vegetarian recipes, My recipe for Lentil ‘Shepherd’s Pie’ is a family favorite.
What are the top few items that you always have on hand in your refrigerator, freezer or cupboard? HP Sauce (English version of steak sauce), steel cut oats, and ice cream.