Profile

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Southeast Institute of Culinary Arts, St. Augustine FL, USA

Attended various A La Carte classical cookery classes including bakeshop, where basic cooking techniques were taught.

 

Culinary Institute of America, Hyde Park, New York, USA

Graduated 1994

Attended a two year extensive cooking programme that dealt with all major aspects of the professional cooking industry

1. HACCP Advanced Training Certification (Hong Kong)

2. ServSafe Proctor Training Certification

3. eCornell: Understanding Financial Statements Certificate

4. Starwood: Executive Management Training

5. Tailored training from Management Coach (Bill Cornwell of Cascade Professional Consulting and Training).

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1999-2000 Le Manoir Aux Quats Saisons, Oxford England

Staghier, 2 Michelin Star, 5 Rosette

Raymond Blanc is acknowledged as one of the best chefs in the Europe. His Le Manoir is also considered one of the finest country house hotels in the world. During my tenure there, I was given the opportunity to work in every area of the kitchen, exposing me to all aspects of the kitchen.

 

The Fat Duck, Bray, England

Staghier, 3 Michelin Star – 5 Rosettes

Chef Heston Blumenthal’s Fat Duck Restaurant has achieved some of the highest awards in our industry. He is a culinary alchemist who works with food perfumists, food physiologists, and biochemists to achieve his quest for food perfection.

· Restaurant of the Year” AA Publications 2001

· Chef of the Year” Gourmet Guide 2001

· Best Restaurant in the World” Restaurant Magazines 2005

· 50 Best Restaurants in the World

 

Gidleigh Park – Exeter, England

Staghier, 2 Michelin Star, 5 Rosettes

Gidleigh Park is one of the most highly rated small luxury hotels in the world. One of only a select handful of British Relais & Chateaux hotels and a designated Relais Gourmande, Gidleigh Park has received countless accolades and awards over the years.

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