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I am currently working as executive chef at the Mardan Palace Hotel in Antalya, in Turkey, which is due to open later this year.
Winning the Roux Scholarship gave me a path & a goal to follow after my experience with 3 Michelin star chef Marc Meneau at L'esperance.
For me the most important aspect of my experience in France was the quality of the products. I learnt to respect the product & it in turn it respected me. This for me as a chef is the most valuable asset I have received from winning the Roux Scholarship which is thoroughly embedded in me.
I studied at Thanet Technical College in Kent for three years and then had an apprenticeship at the Garrick Club in London, where I gained a sound training in classical cuisine from my chef Steven Lattimer. This gave me confidence in my own ability as a young British chef knowing that I too could work at the highest level. I went onto to work for Marco Pierre White where I was part of the brigade that achieved the 3 Michelin star accolade.
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