How did you get into the industry?
I got into the industry at a young age. I left school with all my GCSE’s and went straight into catering college. During my first year of work experience I got a place at the Lancaster London and started my career there. I was offered a job after two weeks as a student.
What roles have you had so far?
I worked at the Lancaster London Hotel in the restaurant side and the event side, working my way up from an apprentice aged 16 to a sous chef of events. I also worked as a chef de parti at the Roof Gardens Babylon restaurant. I went on to work at the K-West Hotel as executive head chef of the whole operation at the age of 25. I am now at Boulevard events as head chef.
What are your career ambitions for 2017?
I chose to make my move to Boulevard Events in October 2015 as my career up until that point had been very full on and quite regimented, as the chefing world can be. At Boulevard I have a lot more freedom to be creative and create bespoke dishes. I also have a healthier work/life balance. Being happy in my job is very important to me and since joining boulevard I’ve learnt that the catering company world is where I'm happiest. For 2017 I would like to grow within my current role, continue winning awards and expand Boulevard as a company.
Where would you like to be in five years' time?
Our industry is forever changing and surprising us, I don’t have a set goal for five years' time. I would just like to be happy with what I’m cooking and creating and making people happy with our service and food.
Event also spoke to Caitlin Kobrak, junior strategist at George P Johnson, about her experience within the events industry.
See the full Event 100 Club 2017: 30 under 30 list here.
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