I gained my determination to succeed and developed the deep passion and drive for the job and life I still love today as a Commis Chef at the Oakwood Hall Hotel, Bingley; thus marking the beginning of my career. I went on to cultivate and fine-tune my cooking skills in Michelin star kitchens including The Paris Restaurant, Leeds; before accepting my first senior appointment as Head Chef aged Nineteen at Hadley’s Hotel, Leeds.  I was able to take this role in my stride with the support of a fantastic brigade resulting in numerous outstanding write-ups and awards including ‘Best Contemporary Restaurant of the Year’ in local competitions. Over subsequent years in further appointments I have had the opportunity to refine my skills in Menu production, HACCP System implementation, Kitchen planning and refurbishment, Staff training, Budgeting, overseeing front of house with Duty Management, Cellar Management, Maintenance and Accounting; whilst striving for perfection in all aspects of kitchen and front of house operations. However, since April 2007 I have chosen to set out as a Freelance Chef and Consultant.  This decision has provided me with an excellent opportunity to learn from various culinary influences and styles in order to shape my own outlook on cooking.  Working in such a dynamic and varied environment certainly keeps me ‘on my toes’, and it is this desire for a challenge under which I thrive.  My client profile has most recently consisted of Eaves Hall Country Hotel, Clitheroe (3 Star); The Crown Hotel, Exmoor (3 Star, 2 Rosette); Fait De La Mere Seafood Festival, Guernsey; Hazlewood Castle, Tadcaster (4 Star, 2 Rosettes); and the Aldwark Manor Hotel, York (4 Star, 2 Rosettes).