“After working in some smaller restaurants in my home town of St Albans, I decided to make a move into London to fulfil the Michelin star dream. Galvin at Windows was a great platform for me as a young chef emerging into London’s re-nouned high end restaurants. I came to Roux at Parliament square with the sous chef of Galvin at Windows as I felt it was a fantastic move in my career, I learnt lots of new techniques here as Steve Groves food was elegant and as natural as can be, which was exactly what I wanted to do at the time. When I came back from travelling the world I went straight into L’Autre pied as Senior Chef De Partie on sauce, which is by far the toughest test of my career to date with only 4 chefs in the kitchen including head chef Andy McFadden. A second spell at Galvin at Windows saw me leave as junior sous chef. BNY Mellon, I started here in the hope of starting a new life with better hours but still with the amazing sophisticated food of Michelin. After the head chef left I grabbed the chance as head chef and I am thoroughly enjoying creating my own dishes. This is the next chapter of my career…”
The Gilbert house project 