I started my career in the industry as a kitchen porter at the age of 16 in my local restaurant, seeing the buzz of service and the excitement of the team getting ready for service is what first took my attention. My first job involving food was making fresh raviolis and tortellini’s. The care and focus I could see in my head chef’s face when teaching me, and his dedication to making every one perfect showed me that this was the industry for me!
Throughout my career I have been lucky enough to work in some fantastic Michelin star restaurants to learn my craft and build my knowledge, I become a head chef at Intercontinental Hotels, and obtained 3 Rosettes. As well as being able to cook around the world, such as Italy, France, and Dubai.
I Joined TNS back in August 2016, their passion for food and overall developing people in their careers is what made me want to work for such a great company, and seven years later, I am now fortunate enough to head up food for the business. I get to work with and develop some amazing chefs, but most importantly, I get to be involved in delivering great tasting food and service to our clients!