My mum is a fantastic food tech teacher, and cooking always felt like it was in my blood. My first real taste of cooking came when I was at school and entered the Rotary Young Chef of the Year competition. The first year I entered, I won in Sussex, which led to a mentorship with a professional chef. The following year, I came second in the country, and that experience opened doors – like enrolling at Westminster Kingsway College, one of the best culinary schools in the world. While there, I was fortunate to appear on the BBC Good Food Christmas show and had the chance to cook with chef Michel Roux.

From there, I worked with William Curley, making chocolates for Harrods and high-profile events, including those for celebrities and royalty. I also spent time at the Burberry restaurant with Rocket Food but quickly realised that restaurants weren’t for me and made the leap into events with a role at the Tate Art Gallery. 

What I enjoy about events is the structure, creativity, and the chance to build meaningful relationships with our clients. I love seeing familiar faces come back year after year—it’s rewarding to know they trust and value what we do. Plus, no two days in events are ever the same.

My chef mentor, Omero Gallucci, was a huge influence early on. He taught me the basics – how to act as a chef, how to work like one – and instilled in me a love for the craft.

Beyond that, the biggest inspiration comes from my team. We inspire each other daily; their creativity, passion, and dedication push me to constantly improve. Another major influence has been Tom Gore, the Events Director at The Brewery; he’s been instrumental in helping me develop the skills needed to lead the kitchen at this level, providing invaluable guidance and support along the way. 

And of course, I’m always drawing ideas from restaurants, books, and food markets. It’s about keeping the creative well full.

You should always enjoy what you’re eating, and no one should ever leave hungry. Portion sizes matter; it’s not just about the taste but the satisfaction. When we serve, my goal is always to ensure guests feel completely content and happy every time.

Beef; it’s versatile, with so many cuts that lend themselves to different styles and dishes. Given its environmental impact, people don’t eat beef as often anymore, so when they do – especially at events – it feels like a luxury. It's something that our guests like to indulge in, making it the perfect ingredient for special occasions.

Winning Best Catering at a London Venue at the London Venue and Catering Awards 2023 was a big one – it’s a testament to how well we work together, from the kitchen to waiters front-of-house. We also have great staff retention, which isn’t always easy in hospitality. Keeping a happy, motivated team is one of my proudest accomplishments.

We really encourage creativity in the kitchen, and our chefs are constantly experimenting with new ideas. Recently, one of our chefs decided to pickle a whole egg with the shell still on, and it ended up transforming into an incredible gelatinous texture, absorbing the flavours of the brine, with the shell completely dissolving. It was one of those moments when you think, “I can’t believe that worked!” While this particular creation didn’t make it onto the menu, it demonstrates the boundless creativity of our team.

We’re fortunate to have repeat clients who trust us and give us the freedom to get creative. One of our repeat annual events always provides a fantastic opportunity for us to push the boundaries with new ideas. We’ve created fun, themed desserts that change every year – ones that never fail to surprise and delight the guests. In fact, some of the concepts we’ve developed for bespoke menus have been so popular that they’ve made their way onto our seasonal menu.

We divide tasks into specialised areas, which allows for more focus and quality. Everyone has a role that matches their passion. If someone loves plating food, they’ll focus there. If someone prefers larger prep work, they’ll handle that. When people enjoy what they’re doing, the results show.

We make it a priority to explore – whether it’s dining at restaurants, visiting food markets, or keeping an eye on emerging trends. Staying on trend is essential, but creativity is deeply personal for me. Food is my life, so I’m constantly on the lookout for inspiration, whether it’s a new flavour combination, a plating idea, or an unexpected twist on a classic dish. This continuous curiosity ensures our menus remain fresh, exciting, and reflective of what’s happening in the world of food.

First and foremost, it’s important to enjoy what you do. If you’re not passionate, you won’t put your heart into the work, and the results will reflect that. This is our food, not just mine, so it’s essential that everyone takes pride in what we create together. Respect is equally vital – everyone in the kitchen is treated as a professional, with the trust and responsibility that comes with it.

I believe in being approachable and ensuring everyone feels heard. When you respect your team and value what they bring to the table, you foster an environment where excellence naturally thrives.

We develop new menus twice a year, and it all begins with brainstorming. As a team of four, we come up with 15–20 concepts to explore. From there, we spend the next six months testing, refining, and perfecting dishes to make sure they align with our vision. About three months before launch, we do formal tastings – first internally within the kitchen, and then with the wider Brewery team to get their feedback. It’s a collaborative process that ensures the best ideas come through and everything is fine-tuned before it hits the plate at events.

One trend I see continuing into 2025 is the rise of mixed fusion – combinations like Asian and Mexican flavours and Asian and European, like sushi pizza or ramen burgers. The bold spices and techniques from different cultures create some truly exciting and unexpected flavour profiles.

Another trend that's gaining momentum is the revival of smoked foods. This traditional cooking method is experiencing a resurgence, as it creates bold, complex flavours. Whether it’s smoked meats, vegetables, or even desserts, that deep, smoky richness is becoming a sought-after element in many menus. These techniques not only enhance flavours but also introduce visual appeal, fragrance, and unique textures that people are really responding to. This is something we’re excited to explore more in our future offerings, as we lean into traditional methods like smoking, grilling, and robata-style cooking.

I’d choose Gordon Ramsay. He’s got an incredible wealth of knowledge, and what I admire most is his ability to get out there, engage with people, and really understand different cuisines and cooking styles. Plus, his 17 Michelin stars speak for themselves! I think his passion and dedication to pushing boundaries would make collaborating with him such an inspiring experience.

Brain! It was during an offal day, and the texture and flavour was… well, let's just say, interesting. It was unlike anything I’ve ever tried – definitely an acquired taste.

A really good, traditional pizza. Pizza has everything – the crispy, chewy base, the rich tomato sauce, melted cheese, and endless possibilities with toppings. When I’m in Italy, I love loading it up with all my favourite toppings and finishing off with a scoop of gelato from a local stand. It’s the ultimate comfort food – straightforward and satisfying!