I have been a professional chef for 20 years, including Michelin Star-level kitchens and privat homes. I registered with a long time ago and since pursuing private engagements and bespoke catering opportunities, and I am based in London and able to travel whereever necessary. I think I match and fit the criteria you are looking for
Most recently I held the position of sous-chef at Wild Honey St. James *, where I was
responsible for managing the preparation, display, and cooking of a wide range of dishes whilst maintaining high standards of quality. Highly skilled at both cooking and menu development, I am known for being organized and efficient in any kitchen.
I have attached my CV for your review, which provides more detailed information about my experience as a chef as well as my portfolio and sample menus which offer insights into my style of food.
As a classically trained chef, I have extensive experience in fine dining, including working with Tom Aikens, which has honed my culinary skills. I consistently practice and remain competent in a wide range of culinary techniques, including butchery, bakery, fishmongery, and patisserie. I began cooking privately at the beginning of the pandemic and then part-time while employed at Wild Honey and later transitioned to full-time private cooking engagements. My clients included a family of mixed American and Eastern European backgrounds as well as couples in their homes.
At the beginning of each week, I would discuss a variety of healthy menu options with the principals of the households, taking into consideration any dietary requirements or food allergies. Typically, I would offer 10 options for breakfast, lunch, and dinner, from which we would decide on 3-5 dishes together. I would also do as much preparation and shopping beforehand as possible, staying within budget and using local organic suppliers.
I am skilled in tailoring bespoke menus for dinner parties on special occasions and holidays, including 5-8 course fine dining tasting menus. I am able to adapt menus to meet the changing tastes or requests of clients, even at the last minute, often requiring me to prepare completely new dishes on short notice.
I appreciate your time and consideration, and I hope we can discuss potential opportunities to work together in the future.
Kind Regards
Andrew
