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I joined the Piccadilly Hotel as an apprentice chef at the age of 15. After working in some of the top kitchens in London, such as Claridges and the Hyatt Carlton Tower, I took over as Chef de Cuisine at the exclusive Dukes Hotel St. James’s and then Executive Chef to The Meridien’s Oak Room Restaurant, which won many awards culminating in the much coveted Michelin Star in 1988.
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