Tell us about your culinary career so far.

I started my journey about three years ago, starting with baking specialty cakes, baked goods and celebration boxes from home for friends and family. This passion led me to pursue an HNC in Patisserie at the City of Glasgow College, where I built a solid foundation in the basics, expanded my knowledge, and acquired specialised skills.

My enthusiasm for patisserie truly ignited when I had the chance to compete, and I was fortunate to be mentored by some really talented lecturers and mentors who encouraged me to excel, without them I wouldn’t be where I am today.

After gaining valuable experience at Gleddoch Hotel & Spa, I joined Cameron House, where I had the privilege of working with top chefs, advancing through the ranks, and mentoring junior chefs—an aspect of my career I found particularly rewarding. With the help of my team and head chef Szilard Szentesi, I was able to enter and win the MasterChefs of Great Britain Young Dessert Chef of the Year David Lyell Scholarship 2023.

Following a fulfilling and challenging two years at Cameron House, with lifelong friends, I took some time for personal reflection before preparing to start a new chapter at Mar Hall Resort in September. I’m excited to continue pushing my boundaries and growing in this next role.

Why did you decide to enter the Graduate Awards?

I decided to enter the Graduate Awards to challenge myself and look at how I measure up against other talented chefs. This has been an amazing time to discover what else is going on in the industry with chefs the same age as me and see other chefs that are as passionate and motivated. It’s a great opportunity to learn, grow, and gain recognition in the industry.

What would achieving the Graduate Award mean to you?

Achieving such a prestigious award would be incredibly gratifying. Having the opportunity to learn new skills, grow my knowledge and challenge myself has been immensely rewarding but achieving the award would be a confirmation of my ability to do so and recognise the time and commitment I have put into my work.

Also, the opportunity to open new doors and work alongside some top professionals in the industry is priceless as it gives me the opportunity to progress and consistently grow. This recognition would fuel my commitment to excellence, inspire continued growth, and drive me to push the boundaries of creativity in the pastry kitchen.

What would you most like to achieve as a chef and why?

I think one of the biggest achievements as a chef would be owning and operating your own restaurant/bakery and being able to create a space that reflects a passion for pastry.

Having my own place would allow me to craft unique, high-quality food. After our trip to the Cotswolds, I was able to see the importance of buying locally, using local ingredients and supporting the community. I would love to create a space similar to these whilst being able to put my own spin on things.

How did you find the semi-finals experience?

The semi-finals were intense but incredibly rewarding. The challenge pushed me to my limits, but what made it special was the support and collaboration among the group of chefs. It was inspiring to see how everyone approached the same brief in such diverse ways, with flavour combinations and presentations I would never have imagined. The creativity and thoughtfulness behind each dish were truly impressive and it made me walk away with more ideas to present in my own workplace that I never would have had.

What advice would you give to a young chef who is considering entering the Graduate Award?

I would definitely say go for it. When I applied, I just assumed it would have been a bit of a standard event where you go, plate a dessert then leave until you hear back. However, by being a part of the Graduate Awards we were lucky enough to go on a very fun and educational trip, make more friends within the industry and expand our views on what goes on behind the scenes of the ingredients we use which I never expected. It is a lot more than an award.

What do you love most about being a chef and why?

What I love most about being a chef is the opportunity to merge science with creativity, giving me the opportunity to produce either something new or learn to be consistent. Another thing I love is being able to take your knowledge and skills and pass them onto the juniors who eventually succeed you.

What’s your favourite type of food to cook?

My favourite type of food to cook is anything involving tempered chocolate, like bonbons, chocolate bars, and sculptures. I love the process of working with chocolate because it allows me to experiment with different colours and flavours, creating both visually stunning and delicious results. The precision required for tempering chocolate and the creative freedom to design unique pieces make it an incredibly satisfying and enjoyable part of pastry work.

Tell us about the best meal you’ve ever eaten.

The best meal I have ever eaten was a tasting menu at Miele in Edinburgh. It was with a chef I had worked with previously Rohan Wadke. Working alongside him had always been a pleasure but being able to see him in his element was unforgettable. The menu consisted of a fusion of countries and was specifically made for the Fringe.

Each dish had its own story and Rohan would take the time to tell us how he made each dish, the ingredients and the story and history behind it. You could tell he was passionate about food, balancing flavours, creating an atmosphere and a menu that was both innovative and deeply personal. The dishes were like a journey through different cultures, with each dish offering a new experience.

What made this meal unforgettable was the entire experience. Rohan’s passion and storytelling gave each dish a personal touch, turning the meal into more than just eating, it was a journey. This wasn’t just the best meal I’ve had; it was an experience that stayed with me long after it ended.

Which chefs do you look up to in the hospitality industry and why?

The chef I admire most is Amaury Guichon. He has a genuine talent for making intricate chocolate creations. His innovative flavour combinations, and his evident passion for his work always continue to inspire me.

I was particularly impressed by his approach in his Netflix show, where he chose to mentor rather than disqualify chefs who struggled with their tasks. His commitment to teaching and guiding others when they fail made me become more aware of the importance of support and education in the kitchen rather than dismissing it.