Service 03Executive chef, interim or on contract

Executive chef on an interim or contract basis. I take charge of the whole kitchen: menu, brigade, purchasing and standards.

Interim or on contract

A chef who is leaving, an opening on the horizon or a kitchen that needs rebuilding. For a defined period or a longer contract.

Menu, brigade, purchasing and way of working: I set the line and hold the standard, from mise en place to the pass.

Restaurants, hotels and several kitchens under one roof. Different rooms, the same discipline.

More services

A tailored menu, cooked and served in your home. Dinners for two to thirty, from a relaxed family table to a full tasting menu.

Freelance head chef for restaurants, hotels and caterers. I step into your kitchen, lead the shift and deliver to your standard.

Menu development, costing and kitchen advice for new openings or a tired menu that needs a new direction.

Hands-on sessions for teams, friends and aspiring cooks. Technique, plating and the thinking behind a good dish.

Contact

Call or message for availability, menus and rates. A short conversation is usually enough to set the first date.