A little bit more about me

In love with food from the early age, I successfully achieve my Apprenticeship in Le Toussaint  a Star Michelin restaurant in the Loire Valley followed by accomplishing my Culinary A-Level equivalent in the National well-known Event Company, Patrick Hebel Traiteur, catering for the 1998 World Cup, Presidentials meals and other National events accross France…

My career developped within this institution and I left 4 years later with a good name within the catering industry.
I became a Sous-Chef in Le Bouche à oreilles, a regional fine-dining restaurant where I gained more and more knowledge in food  which acquired me the position of Head Chef within a year!

On top of my career, I decided to explore overseas and re-started from scratch in a local French chic and traditional English rustic restaurant called the Onslow Arms near Guilford as Chef de Partie and rapidly stood my ground by becoming Junior Sous-Chef.
Moving west of the M25 along the M4, I ended up Sous-chef in a Gastronomic Pub, The Red House at Marsh Benham near Newbury  in the West-Berkshire Countryside where I met my wife, Roxy.

We discovered the wonder of London where I assisted as a Sous-Chef to the opening of The Below Zero Ice-Bar restaurant off Regent Street discovering international food with a Russian chef and a team from all around the world.

We finally settled back in Newbury on the near arrival of our first born Liam, when I finally reach the position of Head Chef at the Petit Square Bistro sharing my knowledge of the French cuisine with my team.

Missing out on my son’s achievement, I made another career change and started to work in contract catering as Head Chef  at the Oxford Science Park then for Bayer Restaurant Unit when our second born, Logan was due to arrive.

15 years on, with mainly successfull accomplishment, I would like to develop my creativity and love for food in dedicating my passion more personally to satisfy the taste of diners.