After working alongside such chefs as Pierre Larapidieof the George V, Paris in Torquay’s five star Imperial Hotel, he became a Forte Graduate chef working for chefs such as Paul Bocuse & Gastone Lenotre also hotels such as The Grosvenor House, The Bath Spa, The Randolph, Browns, Le Saint Pierre, Normandy, Hotel Des Burgues, Geneva, & the three Michelin starred Paul Bocuse, Lyon. This was then followed positions of Sous Chef up to Executive Chef at The Balmoral, Edinburgh; Hilton, Coventry and Newbury and Park Lane London; Powdermills, East Sussex, (2 rosettes four years); Five Lakes, Essex, (2 rosettes one year) and Four star in Brighton, and for the last ten years overseeing two hotels in London, as Cluster Executive Chef.