| 2010 |
Returned to NZ to join the exclusive Aros Country Estate in Hastings, Hawkes Bay.
|
| 2009 |
Moved to Devon to help in a restaurant for the english summer.
|
| 2009 |
Left NZ for work in the Welsh Countryside at a lodge.
|
| 2007 |
Moved back to New Zealand to take up the
position of
Head Chef
at
Eight point Two Hinemoa
in Birkenhead, Auckland. This restaurant was voted ‘Best New Comer’ & 'Best
Casyal Dining' in Metro Magazine 3 weeks after I arrived.
|
| 2006 - 2007 |
6 months as Sole Tutor of the Cookery School
attached to The New Angel Restaurant owned by John Burton-Race. Plus I
was the Research Development Chef for the restaurant. During this time
we had numerous good reviews from the clientele that can be viewed on the
References part of this website.
|
| 2004 - 2006 |
2.5 years as Head Chef The New Angel Restaurant,
Dartmouth, UK. This restaurant was opened following John Burton-Race’s 6 month
trip to France and subsequent TV programme ‘French Leave’ I was part of the
subsequent sequel for the TV program ‘Return of the Chef’, where filming was
done in the kitchen during actual live service. I helped with the kitchen
design, specified all kitchen equipment, was in charge of the procurement of
food from local growers only, setup the menus and helped with the employment of
the kitchen staff. This restaurant gained its first Michelin Star after
only 7 months, plus in 2005 it was voted as ‘A.A. Restaurant of the Year’
|
| 2000 - 2004 |
4 years as Head Chef ‘Effings’ Fine Foods,
Totnes, South Devon, UK. Effings was a unique concept of business, combining
different elements of fine food together in one place. If offered lunches,
gourmet take away food and an excellent delicatessen.
I prepared on site and from scratch all the terrines, high quality lunches,
charcuterie products, gourmet meals and all the fine food at the delicatessen.
Mathew Fort a British food critic gave Effings 16/20. This was published in The
Guardian.
In my capacity of Head Chef, I was able to choose and order produce, organise
precise kitchen management and arrange menu compilation. I participated in
profit loss control and during my tenure takings and profit margins increased
considerably.
|
| 1996 - 2000 |
4 years as Owner / Operator Marriage’s
Charcuterie / Delicatessen, Milford, Auckland, NZ. For a period of 4
years, I ran one of the few Charcuterie / Delicatessens in New Zealand. I
redesigned the interior of the premises and opened a small restaurant area that
seated 20. I prepared and made fine quality products such as pates, terrines,
preserves, conserves as well as gourmet take away meals for two. Examples of
these meals are: Venison casserole with a bitter chocolate sauce; Rabbit
braised in tomato, garlic and bacon; Duck legs simmered in red wine and
raspberries; Lamb with apricots and prunes; Green chicken curry with fresh
pawpaw. During this period I specialised in catering for small dinner parties
whether at the business premises in the evenings, in client’s homes or take
away for my clients to serve.
|
| 1987 - 1995 |
9 years as Chef de Cuisine L’Ortolan Restaurant,
Shinfield, Reading, UK. The L’Ortolan opened in October 1986 by John
Burton-Race, with whom I had worked previously at Les Quat’ Saisons and Le
Petit Blanc in Summertown, Oxford. I was responsible for all ordering and menu
compilations, management of the kitchen and in charge of the brigade of ten
therein as well as Health & Hygiene Officer. Within a few months the
restaurant gained a Michelin Star and over the years won numerous awards. These
being Two Star Michelin, Three Star Egon Ronay, Five Star A.A, five out of five
Good Food Guide, 17 out of 20 Gault Milleau, Egon Ronay Restaurant of the Year,
Good Food Guide Country Restaurant of the Year, to mention a few.
|
| 1994 |
We compiled menus for British Airways transatlantic
flights to New York on Concorde and wrote recipes and contributed to the
compilation of the book J Burton-Race, Recipes of an English Master Craftsman.
|
| 1993 |
Whilst at L’Ortolan Restaurant, we competed in
the Culinary Olympics representing Great Britain in Madrid against
thirteen other nations and won one Silver Medal, two Gold Medals, a
and one Platinum medal for Best Chef.
We also coached actor/comedian Lenny Henry in techniques of cookery for
the BBC TV series ‘Chef’.
|
| 1987 |
Rick Stein came to work at the restaurant
to do a ‘stage’. This means that he came to the restaurant to experience
different techniques & styles to increase his knowledge.
|
| 1986 |
6 months as Head Chef Thatcher’s Hotel and
Restaurant, High Street, Thame, Oxon, UK. Responsible for all kitchen
aspects: menu planning, menu translation, purchasing, hygiene & employment
of permanent & casual staff.
|
| 1985 |
6 months as Head Chef 192 Wine Bar and Restaurant,
Kensington High Street, London, UK. This was a temporary position whilst the
Chef was on a sabbatical to Roanne, France. As Head Chef I was responsible for
compilation of menus, pricing policy, purchasing and employment of staff
working to a profit margin of 60% in this busy 60 seater restaurant.
|
| 1984 |
1 year as Head Chef Le Manoir aux Quat’ Saissons,
Great Milton, Oxford, UK. Raymond Blanc closed Les Quat’ Saisons in March 1984
and in the same month opened Le Manoir. This was a unique opening with Two Star
Michelin status with ten rooms.
As head Chef I was responsible for all aspects of cuisine and administration
including placement of orders, pricing policy, hygiene, hot plate supervision
and a brigade of fourteen.
The Manior gained numerous awards and accolades, achieving Two Stars in
the Michelin Guide, five out of five Good Food Guide, Three Star Egon
Ronay Guide, Five Star A.A, ten out of ten Sunday Times Restaurant of the Year
and Egon Ronay Restaurant of the Year.
|
| 1982 - 1984 |
2 years as Head Chef Les Quat’Saisons Restaurant,
Summertown, Oxford, UK. The Restaurant was owned by internationally famous chef Raymond
Blanc and I assisted in menu compilation, organising the purchase and
picking of fruit & vegetables from a local farm. I was responsible for all
aspects of ordering and management of cuisine. This 50 seater restaurant had a Two
Star Michelin, Egon Ronay Restaurant of the Year and five out of five
Good Food Guide.
Leading up to the opening of Le Manoir, designs and blueprints were drawn up by
Raymond Blanc and me for the kitchen. All ordering for the opening was my
responsibility.
|
| 1978 - 1982 |
4 years as Head Chef Michael’s Nook Country House,
Grasmere, Cumbria, UK. Michael’s Nook was my first position as Head Chef having
a brigade of five. My responsibilities included the day to day running of the
kitchen, for breakfast, lunch & dinner with menu compilation to supervision
of the kitchen garden.
In 1981 the restaurant was awarded an Egon Ronay Star and a Red M in the
Michelin Guide.
Whilst at Michael’s Nook the owner purchased The Wordsworth Hotel Grasmere
& The Singing Birds restaurant Grasmere for which I was responsible for
ordering and staff placement.
|
| 1977 |
1 year as Second Chef The Carved Angel Restaurant,
Dartmouth, South Devon, UK. My induction here started in the restaurant
learning silver service and understanding how the “front of house” functioned.
I moved into the kitchen as Joyce Molyneux’s Second Chef and assisted with menu
compilation whilst undertaking voluntary work on the restaurant allotment. My
knowledge of fresh fish preparation and cooking increased in this coastal
restaurant. Game when in season also featured highly.
The restaurant received One Star Michelin, Good Food Guide Country Restaurant of
the Year and a Two Star Egon Ronay.
I also took part in an international trade fair at Caen in Normandy, selling
British produce such as cheeses, wines, confectionery, meat, poultry, cakes,
biscuits and gateaux’s.
|
| 1975 - 1976 |
2 years as Commis Chef The Savoy Hotel,
The Strand, London. My first formal training after leaving college included all
aspects of pastry work under Mr Ian Ironside and Mr Silvano Trompetto. Training
included chocolate work, pulled and spun sugar, ice creams, sorbets, buffet
work and banquets.
I was responsible for the afternoon tea trolley, petit fours, amuse-gueules and
late night room service. (in the nicest possible way of course)
|
| 1974 |
Diploma In Professional Cookery & Related
Subjects – 3 year course. First Class Pass in: Basic & Advanced
Professional Cookery & Kitchen Practice; Cookery Theory; Food Service;
Appreciation; Commodities, Calculations & Costings; Hotel Engineering &
Practical Establishment Maintenance; Nutrition; Dietetics; Hygiene & First
Aid.
The Royal Society of Health Certificate in Hygiene of Food Retailing &
Catering Certificate No 80469.
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