Our chefs

The first restaurant I ever worked in was an Italian restaurant back in my home town of Peterborough and ever since then I have developed a love of Italian and Mediterranean food. The ethos of simple preparation allows high quality, seasonal produce to be the star of the show. Throughout my career I have worked in England, Ireland, France and Scotland, including senior kitchen roles at Centotre, Cardrona Hotel, The Courthouse and Boulevard Café, among many others.

Over the years I have been fortunate to work alongside and learn from a wide array of talented chefs and as time went on, I found myself increasingly focused on nurturing and developing talent within my kitchens.  

In common with many young people, I had turbulent teenage years that saw me leaving school without qualifications and at risk of getting into trouble and drifting. In many ways, the kitchen was my salvation and the combination of discipline, learning new skills and having money in my pocket helped me to turn my life around.

I’m incredibly proud of what our Food Punks brigade have achieved and, while the social outcomes of our project are hugely worthwhile, it is important that Food Punks are judged on the food and service we deliver. Yes, some of the team have pink hair and bits of metal in their face but most importantly, they are focused on excellence. As someone once told me, excellence is actually very simple, it’s just lots of little steps done correctly. That’s what I and Food Punks are all about! 

The opportunity to get involved with the Food Punks was an easy decision for me. Sharing what can be achieved with a bit of application and that anything is possible (even though it sometimes doesn’t feel like it) is an amazing experience.

My approach to cooking has been shaped by my experiences as a chef in Sweden, France, Greece, New Zealand & Fiji. From cooking for the King and Queen of Sweden to teaching the locals in Fiji from a ‘tin hut’ kitchen, I take pride in producing good, honest food.

It is a privilege to live in an area surrounded by an abundance of quality produce and my relationships with local farmers and suppliers is integral to my cooking. 

Drawing on my previous experience of running and working in different establishments and explaining the importance of cohesion and teamwork to gain mutual respect and success, I love teaching our young people to be responsible for themselves and seeing their confidence grow alongside their kitchen skills.

Many of the young people who have been a part of the Food Punks brigade have gone on to positive destinations, and our newest undertaking - our Project Pizza shop - will enable us to offer even more valuable training and experience to young people in Tweeddale.