Why do I love my job: What I’m most enthusiastic about in my current job role, apart from evolving dishes and menus throughout the business, must be passing on my knowledge to others and aiding their progression. I also spend a lot of time working with colleges locally to bridge a gap between finishing qualifications and working in the industry. I find this very rewarding and love to see young talented individuals progress in the industry.  

What did I love doing at school: My main interests at school were PE, Maths and Business studies. Although cookery wasn’t an interest at school these other subjects have aided my career. The more you progress through the ranks in kitchens the more you must be quite savvy with maths when it comes to costing dishes etc and having general understanding of how businesses work will always be a positive. 

Childhood hobbies: I was a keen football player throughout my childhood, unfortunately my skill level wasn’t up to scratch to make it as a pro 

How to get into the sector: I fell into it really, I was planning to go to university to study accountancy; whilst saving for a gap year I got a part-time job in a hotel kitchen which lit the spark inside me so I decided to go down a completely different career path. 

Related jobs: Kitchen porter, waiters, restaurant manager, sous chef, prep chef. 

Career high: Has to be my 2 years working in New York City at one of the top 50 restaurants in the world. The people I met, the methodical approach to food and service and the drive to deliver the best on a daily basis has to be my highlight as it really set me up for my career since. 

Begin your career journey

Start your journey into a culinary career with Milsom Hotels and Restaurants. See their current vacancies.