I started my food journey with BaxterStorey in 2013, working at a media contract in London Bridge. After a year, I was promoted to chef de partie at an investment bank, where I was given some amazing opportunities to progress both in my role and on BaxterStorey’s amazing Chef Academy. With all of this encouragement and hard work, I worked my way up to retail head chef, looking after a team of 15 and several kitchens.
In 2019, I was offered the role of executive chef at a brand new site, which is where I am today. During the pandemic, we underwent a major refurbishment that turned the restaurant into a street food style offer with shipping container-styled kiosks. This was a great opportunity to put my own spin on the food offer and allows my team of chefs to be creative in what they’re cooking each week; they come up with their own dishes and cook it to order. I’m proud to say it’s been a huge hit with our customers and the restaurant is often used for prospective client visits.
In 2022, I was awarded an Acorn, a massive personal achievement and something I couldn’t have won without the support from everyone in the BaxterStorey family.
Recently I’ve been supporting the Food Team in spreading the message about ‘being obsessed about food’, hosting pop ups and supplier masterclasses for the London business.
BaxterStorey have offered me so much, not just professionally but also personally, giving me many opportunities to do what I love.