Professional Chef Services

I offer a bespoke personal chef service specialising in designing menus and creating events to perfectly suit your requirements. Dinner parties to BBQs, canapé events to street food, buffets to corporate lunches, what ever your requirements are, please get in touch for more information.

A brief overview of my experience - after finishing a professional chefs catering course at the Birmingham college of food I moved to London, to work at Ninety Park lane, Grosvenor house under consultant chef Louis Outhier. I then moved to Prue Leiths flagship restaurant, Leiths Restaurant in Nottinghill. During my time there we gained 1 Michelin Star. Whilst working in London I also gained experience in the kitchens of Turners Restaurant (Brian Turner) and Le Tante Claire ( Pierre Koffman). On returning to Birmingham I worked as sous chef for Roger Narbett at Sloanes Restaurant (3 AA Rosettes) and Anthony Morgan at The Lombard Rooms (2 AA Rosettes)
Following that I moved to the Worcester area and have been Head & Executive chef at Establishments such as The Colwall Park Hotel (2 AA Rosettes) The Lygon Arms Broadway (3 Rosettes), The Hadley Bowling Green Inn (2 AA Rosettes) Browns Restaurant (2 AA Rosette).

My Clients tend to be private companies or individuals requiring dinner parties, canapé party's, wedding catering, garden parties, birthday parties, street food pop ups, all forms of mobile catering (for which I have an extensive arsenal including Asian cuisines, hog roasts, paella, fish & chips, pulled pork, slow roast briskets, Mexican and more)