CIMG4116Where it all began…

Back in 1981, a good friend of mine suggested that when I left school, I too should become a chef as it was great fun and a dynamic environment to be in. Several weeks later he called me to say that he had seen an apprentice chef position advertised in the local paper, I went for the job, got it, and as they say “the rest is history”.

I had a classic 3 year apprenticeship, 4 days a week at work in the kitchens of Beales Ltd and a day at college. This gave me a good grounding in proper “Escoffier” French cooking and working as part of a team.
I progressed as a Chef in the kitchens of The Churchill, The Dorchester and The Chesterfield Hotels and then moved to Restaurants, joining Caprice Holdings Limited as the Senior Sous Chef, opening The Ivy in June 1990. In 2001 I was appointed as Executive Chef for the “Signature” side of the business and in 2004 I was promoted to Operations Manager for the group. 2007 saw me taking on the Birley Group of Clubs and a Director position on the Board of CHL.
In 2010 I began to work closely with the senior team at Soho House Group, taking the number of locations that I provided guidance, support and advice to, up to 40.

Setting up AKC Ltd

In October 2012, after 22 years at Caprice Holdings, I decided to set up AKC Ltd.
I enjoy being given the opportunity to drive improvements in standards and regulatory compliance, formulating innovative strategies and managing projects such as new restaurant openings, refurbishments and relocations. I have an instinctive ability to identify ways of improving efficiency and reducing risk.
Throughout my career, I have acquired a reputation for my ‘can do’ attitude and attention to detail.
I have also proven particularly effective at strengthening working relationships.
I believe in a straight talking, simple and honest approach to dealing with issues. My clients benefit from both my time as a Chef and my experience as a Director. Over 35 years in the business, I have built up an expert knowledge of hotel, club and restaurant operations.