Experience

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  The ritz london

  Jul 1988 - Jan 1990

  Commis chef

  This was a a defining moment in my early career,I was humbled to have been accepted at this world famous hotel.The kitchen team was well led, the food was Classical, and well executed.The training that you undertake here sets you for your career, It was a pleasure, and many of my standards today come from my having worked here.On leaving the Ritz, Executive Chef Keith Stanley, said to me."If your going to make a Sandwich, make sure its the best one you can make"I have never forgotten this, and ensure everything I do is the best i can make. Show less

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  Classical cuisine

  Jan 1990 - Feb 1996

  Owner/executive chef / operations manager

  Classical Cuisine catered for functions from 10, to 10,000 working throughout London and the home counties.Clients included Royal Societes, Livery halls, as well as private clients.The outside catering requirements are diverse and vibrant in London.A great experience, producing high end Cuisine is a challenge whilst mobile but it can be done, and its fun to do.Classical Cuisine had a Restaurant operation, serving high end Australian fusion. the bring your own alcohol concept was well received, keeping inventory low, making money on corkage instead. Show less

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  Superclubs

  Apr 1996 - Jan 1999

  Executive chef

  I joined Breezes Montego Bay in 1996, then moved to San Souci the following year.Superclubs set the pace for Culinary in Jamaica, they encourage and supported your involvement in JCDC Culinary show, it was an excellent experience, and show cased the talent of many Jamaican Chefs.Superclubs supported my entry to the National Culinary team, they encouraged participation, for personal growth, and to ensure Jamaican food was showcased on the International stage.Jamaica has a wide variety of dishes, and many up and coming Chefs that are developing them further, mainly due to support from their employers, that understand fully how much an impact food has on the tourism product. Show less

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  Sandals resorts

  Jan 1999 - May 2006

  Executive chef jamaica/saint lucia

  I joined Sandals resorts in 1999, working firstly in Montego Bay Jamaica, then Negril Jamaica.I moved to Saint Lucia in 2002, taking up Executive Chef position at Sandals Regency.I worked again with my General manager from Negril.Sandals has a good niche, and is very successful in their field.

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  The ritz carlton

  May 2006 - Apr 2010

  Executive chef

  The Ritz Carlton Rose Hall is a stunning property, situated on Jamaicas north coast, just outside Montego Bay.The brigade of 85 Chefs produced world class food, the staff excelled in all areas, producing high quality, even with the usual difficulties of being on an island.The hotel has 427 bedrooms, and 11,000 sq feet of banquet space.Jasmines restaurant gained a four diamond award for food in 2007/8, a first for a Jamaican based restaurant, showing the teams commitment to high quality fresh food. Show less

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  Atlantis

  May 2010 - Nov 2012

  Executive chef resort operations

  Atlantis is a destination resort, it boasts 3900 bedrooms, and features amazing sea life in numerous lagoon setting.The Cuisine on offer is a true cross section.750 cooks keep this wonderful resort producing high end food round the clock.Banqueting at Atlantis is something to see, multiple functions served daily in an array of settings.

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  Celebrity cruiseline

  Nov 2012 - Mar 2014

  Executive chef

  Executive Chef at the worlds leading cruiseline.The ship includes multiple fine dining outlets.Outstanding high end cuisine, breaking new ground in the Cruiseship Industry.The brigade consists of 165 Chefs from all over the world, catering to a very discerning client base.

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  Royal catering services l.l.c.

  Mar 2014 - Sept 2016

  Restaurant division executive chef

  Responsible for all brands in the portfolio.The cross section includes, French, Lebanese, Asian Fusion, Italian. Successful openings of high quality outlets.Currently in pre opening of our Lebanese brand.Product development.Development of new service concepts utilizing wide range of highly skilled Chefs.Multiple high profile events.

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  Royal caribbean international

  Sept 2016 - Jul 2019

  Executive chef

  Royal Caribbean Cruise lines is a market leader in the Cruise Industry, constantly Innovating and reinventing the cruise experience.The company boasts the most up to date fleet in the world, including the worlds largest ships.The company constantly push the boundaries of Culinary at Sea.The offerings, first class in nature, working with both the internal team, alongside strategic partnerships with top Celebrity Chefs.

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  The ritz-carlton yacht collection

  Jul 2019 - now

  Executive Chef of The Ritz Carlton's first Luxury Yacht. The vessel is groundbreaking in the luxury market, culinary offerings will showcase the finest cuisine at sea. The three Michelin star Chef Sven Everfeld will add to the range of culinary offerings on board. with his groundbreaking SEA outlet.

  • Manager of Culinary Operations and Compliance The Ritz-Carlton Yacht Collection

    Feb 2023 - now

  • Executive Chef

    Jul 2019 - May 2023