so the more you put yourself in those situations the better you become.
How did you get into the industry?
Unfortunately I don’t really have a cool story to tell, basically I was very naive and thought it looked like fun.
What’s it like working at EIPIC and how did they support you?
Working at Eipic was great, I learnt loads during my time there and definitely walked away a better chef from it. I received great support from the restaurant, and Michael Deane himself was both very encouraging and financially supportive too. I got massive help from other chefs too, they would come in on their days off to help wash up and taste the food. I couldn’t have done it without my colleagues Nathan, Stuart and Jose Diaz.
What opportunities have arisen from winning National Chef of the Year?
To be honest I found it quite bizarre really with some of the job offers. I never in a million years would have believed anyone if they had said both Simon Rogan and Alyn Williams would ring me and offer me a job directly! Those calls meant as much as winning NCOTY. I had always planned to pursue my own thing after leaving EIPIC and I’m sticking to that plan.
What do you enjoy doing outside of the kitchen?
Outside of the kitchen I mainly enjoy spending time with friends and family. It often involves me cooking but I don’t mind as long as the company’s good. Recently I also took up Mixed Martial Arts and I like to spend at least one day a week in the cag.
Would you encourage other chefs to enter National Chef of the year?
Absolutely, I couldn’t recommend it enough.
