early age and started in my local restaurant at 14 as a pot wash, where I am now head chef.
Where have you worked?
I trained at The Savoy Hotel in London, then on to Michelin stared Hélène Darroze, Heston Dinner, Roux at Parliament Square, The Frog in Hoxton, and now head chef at Square 1 restaurant.
Who are your mentors/role models/people you look up to, in your professional and/or personal life?
I have always looked up to Jamie Oliver as he’s from Essex.
What is your guilty pleasure dish (not necessarily cheffy, cheesy baked beans on toast is a perfectly respectable reply!)?
I really love Five Guys burgers with a half coke and fanta combo.
What is the best thing / worst thing about being a chef?
The best thing is getting the fresh produce and turning it into something delicious.
The worst I would say are the hours, but after 9 years in the kitchen I am used to it.
How did it feel to step onto the set of MasterChef: The Professionals?
Walking into the MasterChef kitchen I was so nervous, but after meeting the judges in the skills test I was at ease.
How did 2020 compare you what you thought it would be this time last year?
I don’t think anyone contemplated what would happen this year. For hospitality it’s been awful, but we definitely will come back stronger!
