How long have you been a chef, and where did you train?
I have been a chef for 17 years and did all of my training whilst working in hotels.
I started my career in a 4 star hotel in Wales and incorporated a stint in London to broaden my skills. I learnt about amazing food quality and standards in such restaurants as La Gavroche, Nobu and One Aldwych.
I went on to work at Woods in Cardiff and the Kings Hotel in The Cotswolds where we gained 2 rosettes.
Why did you decide to follow this career path?
My grandad owned his own hotel and restaurant - The Corbett’s Hotel in Caerphilly and I was always in the kitchen watching the chefs at work and got hooked from a very early age.
Then when I was 15 I was on holiday in the South of France and I can remember my best mate taking me to a lakeside restaurant and telling me to try this crème brûlée dessert and it was amazing! From that point I decided that I was going to be a chef and be able to make food like this!
What is the ethos behind the dishes you create?
The ethos behind me is that I am a very passionate person and I like to express my ideas in the food that I produce.
I think that I have an eye for detail and I believe that operating a happy kitchen also has a massive influence on the end result that the customers see.
Who is your foodie hero?
It has to be Keith Floyd - he is a foodie legend inmyeyes and whilst other kids were watching cartoons on a Saturday morning I was watching him cook in any situation and culture. I’m not sure if it was the wine that helped him or his passion and commitment to the industry - but he was amazing in my eyes
What do you think of the way food, restaurants and chefs have become sexy in recent years?
I can’t see anything sexy about working in the heat of a kitchen - apart from the food that is sent out now that can be sexy!
You’ve got the night off to spend a quiet night at home, and you want something to eat. What would you have?
Well these day a night off work would be spent with my Mrs and my 5 year old son- so as far as me whipping up a cannon of salt marsh lamb with anchovy tapenade, parmesan potato and Morello cherry jus just doesn’t happen anymore!!
I just go for something that we all enjoy - like a good hearty meal. But if you fancy the lamb I will certainly rustle it up for you at the Parkway!
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