Having worked in hospitality for over 30 years, joined Crest Hotels in 2016 as Executive Chef overseeing the food concepts at the Holiday Inn Birmingham Airport NEC.
In this role, was instrumental in positioning the hotel as a food destination, developing menus across the business, developing a first-class kitchen brigade and being a brand ambassador for Marco Pierre White restaurants.
Now, as Group Executive Chef, oversees the group kitchen communities, menu development, HACCP, supplier negotiations and shrewd cost management of the group food commodity. Instrumental in positioning The Feathers Hotel Ludlow, and now integrating Park House Hotel into the Crest family after its recent acquisition.
Previously was a Senior Executive Chef for Kew Green Hotels and Hilton Managed Estate. Worked as Executive Chef of the Belfy Hotel and Golf Club, Chesford Grange Hotel, and Moor Hall Hotel & Spa. With a true passion for food and menu development, developing chefs from grassroots and producing best in class food profit conversions.