Interesting stats at Wentworth:

• Average number of people for breakfast each day: 100
• Average number of people for lunch each day: 180
• Lobsters served in a week: over 120
• Fries served in a week: 800kg
• Biscuits for coffee each week: 3,000
• Staff meals prepared each week: 1,600

What got you started in your career in food?

My grandmother and cousins owned a hospitality business in Weston-Super-Mare. As a child, I would stay with them during the summer holidays, and watch my grandmother cooking. That’s where my interest began. I also used to love watching my mother cook with local produce in Plymouth, where I was born.

You’ve held many roles over the years. What have been the highlights, and which achievements are you most proud of?

So many highlights! Working for Nigel Mansell, the Formula 1 racing driver, was a great experience. Also gaining my first work placement in London – that was a real eye opener for a young lad from Devon! Later, opening the Queenwood Golf Club in Surrey, a private club for ultra-high-net-worth individuals, exposed me to the highest levels of quality and perfection.

And that was the perfect preparation for when I was asked to go to Singapore to cook at The British Club to celebrate the Queen’s Jubilee. Also, working in the US, in Boston, at another ultra-high-net-worth property, I learnt a lot about different ways of working in our industry.

As I’ve progressed, it’s been really pleasing to see some of the young chefs I’ve trained develop and run their own kitchens successfully. I’ve also loved judging in various competitions, from National Chef of The Year to Military Combined Services Salons. And getting on the telly was memorable too, of course, on Channel 4 and the BBC.

Your recent position as Executive Chef at Wentworth Golf Club stands out as something a little different. How did you manage to secure that job?

The CEO there at the time was a colleague I’d worked with at Queenwood, and he asked me to help out and realign the club’s food offer. It started as a consultancy, and developed into a full-time position for three years.

What particular skills did you bring to the role?

Mainly financial awareness and organisation, and I updated the kitchen’s working practices, changing from split shifts to straights shifts. In the latter stages, I helped change staff contracts from 48 to 40 hours a week with paid overtime and the same initial pay rate. Also, with 30 years’ experience in kitchens, I was able to help the chefs develop and get ready for the changes our industry is facing.

What was a typical day for you at Wentworth?

I would arrive around 6.30-7am, make myself a coffee and, on busy mornings, help the breakfast chef. Then I’d catch up on emails and any supplier questions that might have come up overnight. About 9am, I’d chat with the incoming team to organise the day and check everyone was prepared. That would include the staff chef – those 220 staff lunches each day are vital! More coffee, then a management briefing at 10am.

From 11am until 2-3pm I’d be cooking with the team and on the pass, for our lunch service and any functions we might have on. Then, between 3pm and 5pm, ordering, doing rotas and general admin – with more coffee. Some time between 5pm and 10pm, I’d pop to the Tennis and Health Kitchen operation, to see how the team was getting on and help if needed, but not leave the main clubhouse for too long. In the summer, the bar and terrace are busy all day without a break, so I would continually monitor this area and help the team to alleviate any pressure points. I also wanted to keep inspiring them – keep the energy up.

Service starts at around 6.30pm in the fine-dining restaurant, so I’d be on the pass checking quality – until 11-ish, when I’d check all the kitchens were properly shut down and finish any last-minute ordering before heading home.

Did anything unusual happen there, that you wouldn’t have to deal with in any of your other jobs?

The PGA Championship every year presented logistical challenges, as well as volume changes – the tournament week brought in many more guests, and that took a lot of planning and coordination. Also, we once had to cater for a celebrity cricket match on site, on a cricket pitch the green staff had built from scratch in five months! The rest of the time, it was the daily interaction with the members that made the job very different. Most chefs don’t have that level of contact with guests, and it really hones your customer-service skills.

Has your experience at Wentworth prepared you for other roles you’ve taken on – for example, your new position at Courtyard by Marriott? Would you say you’ve acquired some transferable skills at the golf club?

Working in an ultra-high-net-worth property like Wentworth really sharpens your focus on quality, which you obviously need in a top hotel, or any fine restaurant. I also got used to being flexible and responsive to change – which is vital with new openings, as schedules change almost daily.

More generally, what qualities do you think someone needs for a career like yours?

Quite a few! Patience, determination, a calm personality, flexibility, financial acumen, excellent communication skills, and the ability to lead from the front. It might sound like a tall order, but plenty of chefs have these qualities.

Tell us about any awards you’ve won.

The first I remember was Day Release Student of the Year at Exeter College. I was so proud of that! Then Young Chef of the South West, followed by Independent Chef of the Year (twice). I’ve also won International Salon Culinaire medals and certificates, and I was especially pleased to gain Rotary Paul Harris Fellow recognition for working with young people.

Can you summarise the work you’ve done with the Craft Guild of Chefs?

I’ve been lucky enough to work on many projects, including National Chef of The Year. I’m now Membership and Benefits Officer, which involves developing the membership offer for the next generation of chefs, and looking at ways to ensure the Guild is as inclusive as possible to all areas of the chef industry. I also make sure that the benefits of membership meet Chefs’ needs, both in their professional life and away from work.