Specialising in premium casual dining and fine food, with a focus on delivering innovation, consistency, and excellence through thoughtful menu design, dish development, and team training.
My passion for food began at a young age while travelling across Europe and Asia. I was captivated by the diversity of ingredients and the bold, exciting flavours I encountered. Inspired by those experiences, I left a career in advertising and returned to my hometown of Manchester to pursue life as a chef.
I began my culinary career at Paul Heathcote’s Manchester restaurant, where I worked my way up to Head Chef. In 1999, I joined Derek and Edwina Lilley to launch The Restaurant Bar & Grill, which quickly became one of Manchester’s busiest and most successful restaurants. The business evolved into Individual Restaurants, where I progressed to Head of Food for the group, creating and developing brands including Piccolino, Opera Grill, Gino D’Acampo, Bank, and The Restaurant Bar & Grill. During my time there, we grew the company to 40 restaurants nationwide.
Together with my operational team, I ensured high standards were upheld across the group, from sourcing the finest seafood, steaks, and seasonal produce, to leading dish development, designing menus, creating seasonal magazines, step-by-step training resources, food photography, and overseeing new restaurant openings.
In 2020, I helped launch a new restaurant group collaborating with hotel brands to deliver vibrant restaurants and full food and beverage offerings within their properties. As Head of Food and Brand Development, I led the creation of premium Italian dining experiences and developed unique concepts including Radio Izakaya Rooftop Bar in London’s West End and Cabana Club in Malta. My role encompassed everything from menu development and team training to seasonal planning and operational execution.
I’m always open to new opportunities, whether that’s working in kitchens, helping out with menu development, getting involved in new openings, or offering support and advice to restaurants and food businesses.
If you think I could help in any way, feel free to get in touch. I’d love to hear from you.
