The formal journey began after completing a year’s diploma at Leith’s School of Food and Wine in London, igniting a curiosity for the landscape of Michelin star restaurants in London, which is where my professional story began. 

 

Following a number of years being guided by chef’s who I now consider to be my early mentors, all of whom at the top of their game in one regard or another, curiosity provided me with a pivot away from restaurants and into the world of training. 

 

Knowledge and skill are personal wealth, qualities that define and shape a journey in whatever chosen path may arise. Kitchens provide a fantastic environment for this with an incredibly short, and often harsh, feedback loop making for a very steep learning curve. An opportunity to further explore this, but in a calmer environment, arrived and I found myself back at Leith’s, this time as a teacher. Then another, a little closer to home, training the up and coming hoteliers and restaurateurs at Oxford Brookes University.

 

The time then came where I noticed an urge to pivot once more, but this time to carve a path out for myself. An opportunity crossed my path to almost have it all, a restaurant without the uncertainty, the head chef manager for a fine dining corporate entertainment facility within Oxford University. A diverse facility for incredibly demanding and exacting clients from all walks of life, a unique environment that few are exposed to.

 

The time in this role added something new to my skillset, teamwork. Not the day to day of working in a kitchen brigade, this I was very comfortable with, but managing and guiding a team of my own. This I had not explored to its full potential, another steep learning curve with many unexpected gifts along the way.

 

The role stretched my culinary potential beyond what conventional ‘jobs’ can offer, with a breadth and diversity rarely found in a single environment. Working for an institution offers up another gift, the gift of time, allowing me to follow opportunities as they crossed my path to broaden my industry experience, often to parts previously unknown.

 

This is where I crafted my ethos, refining and expanding the realms of potential within its own sphere, a passion that became my driving force. Relationships with likeminded souls, producers, growers, farmers and artisans cemented within a common goal. To craft the most fabulous flavour, the flavour of their terroir. 

 

The events of 2020 created another pivot, one that I would not have been brave enough to take without a good push out the door. To immerse myself in this ethos, distil my experience, find my drive, and create Terroir.