My initial training at Ballymaloe Cookery School led to stage and chef roles in leading London restaurants including Ottolenghi, Spring Somerset House and the Chelsea Physic Garden.

I subsequently became an international private chef for UHNW families in London and Zurich. After four years of working in the culinary industry, I decided it was time to share my skills and knowledge. I started teaching at Waitrose Cookery Schools. One of the most rewarding factors for me being a Chef Educator is seeing my students grow in confidence through hands-on learning in the kitchen as I share my knowledge and enthusiasm with my students.