Highly motivated and experienced maritime professional embarking on my fourteenth year working on 50 to 70 meter motor yachts. Cooking at a professional level since 1992, my culinary style continues to develop from the start of my career with a 3 year full time diploma in culinary arts to working in 1 to 3 Michelin star rated kitchens for Pierre Koffmann, Albert Roux and Anton Mosimann, to absorbing many different influences and techniques from places I have travelled to, establishments I have worked at, and people I have worked with. My culinary strengths are classical French cuisine, Modern British, American, Italian, Spanish, Japanese, Thai, Vietnamese and Indian cuisines. I am skilled in using modern cooking techniques and presentations, preparing bespoke menus suitable for guests with special dietary and nutritional requirements - vegan, Keto, gluten free, keto, dairy free & sugar free. I am passionate about all elements within the kitchen, from baking bread, the buzz of a busy service, to serving stunning desserts. My management style reflects my personality, relaxed with a firm but fair approach. I find it incredibly satisfying passing on my knowledge to others and seeing them develop, as well as learning from those around me.Travelling the world to experience the food, culture and cooking techniques associated with each countries cuisine. Keeping up to date with current culinary, dietary health and nutritional trends.