2AA experienced Freelance Chef available temporary, private & consultant I’ve catered for weddings, events, corporate clients and the general public.
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My initial training, I received five years of training in Italian cuisine at La Vecchia Romagna, Nottingham. Everyone took me under their wing; the head chef, owner, and manager all taught me everything from the basics of cookery to kitchen management. I was given a strong foundation in cooking with fresh ingredients, which is why I will only work in fresh food establishments now – creating all dishes from scratch. As we all know in the catering industry, we never stop learning and developing ourselves – which is a big part of our industries charm. My Experience so far, After being trained for five years at La Vecchia Romagna, Nottingham, I spent two enjoyable years at Playa de Las Americas, Tenerife as a chef de partie. Following on from that I continued to travel onto cover six-month seasons in the South of France, along with seasons in North Wales, Menorca, Italy, The French Alps, The Isle of Wight & Mallorca. In between seasons I have been working at mainly four-star hotels and gastro pubs on a contract basis cooking TDH, À la carte, Bistro, and Banquettes (2 AA rosette level) spanning the length and breadth of Great Britain, working in both cities and countryside. I’ve catered for weddings, events, corporate clients and the general public. I’ve been a head chef since 2011, managing and working in teams of up to 15 chefs. References are available upon request. My main cuisines of expertise are Italian, British and French, however, I am also highly competent in Thai, Spanish, and Mediterranean cooking.
