I have more than 20 years of experience across professional kitchens, hospitality operations, events, openings and commercial improvement.

My early career was built in demanding culinary environments, including Michelin-starred restaurants in London and Paris, the Garrick Club, Soho House Group and leading event caterers. I later became Head Chef and Senior Events Manager at deWintons, leading food production and complex hospitality delivery for royal households, global brands and private clients.

For the past 15 years, my work has extended across whole food operations. I have created concepts, designed kitchens, developed menus, recruited and trained teams, opened venues, built operating systems, supported international expansion and improved established businesses.

That experience allows me to judge the food itself and the operation required to deliver it: whether customers will want it, whether the kitchen and team can execute it, and whether the pricing, food cost and labour model make sense.

My culinary background informs the work; it does not define its limits. Today, I work with owners and leadership teams to create working operations, solve performance problems, expand existing operations and provide senior food leadership through periods of change.