My career has given me over 20 years of experience in the culinary industry. My journey in the culinary arts began the day I left school at 16. I immediately started full-time training at Hopwood Hall Catering College in Rochdale, Greater Manchester, where I excelled for three years. I was awarded Student of the Year throughout my time there, impressing tutors and industry professionals alike from the moment I stepped into the kitchen.

While learning, I honed my craft with my first part-time job as a kitchen porter and relief cook, gaining essential industry experience. Upon finishing my education, I earned multiple qualifications of the highest standard in kitchen management, front-of-house service, preparation and cooking of the finest ingredients, intricate knife techniques, basic butchery, fish mongering, and baking and patisserie techniques.

My career started with working my way through local pubs, restaurants, and hotels in Todmorden and Rochdale. My big break came when I applied to the renowned tapas restaurant, El Gato Negro. Chef Simon Shaw was very impressed with my skills and talents. Though I was acquiring more industry experience for my own restaurant, Chef Simon, not wanting me to be disheartened by a relocation, introduced me to the executive chef at the prestigious Harvey Nichols department store in Manchester, giving me the opportunity at only 18 to showcase my talents and learn the fine dining arts. This became my platform to start painting my own culinary perspective.

After three years at Harvey Nichols, I felt it was time to move on and experience something new. I successfully applied for a position in a hotel restaurant in the French Alps for a six-month winter season. There, I learned a vastly different style of the industry and how to snowboard, adding to my love of extreme sports an experience I will always remember.

Upon returning to England, I began working at Abode Manchester under the supervision and tutelage of famed Michelin-starred chef Michael Caines, gaining experience in fine dining that served me well throughout my continuing career.

After almost two years at Abode Manchester, an opportunity arose to relocate to the south of England, working for the Millennium Copthorne Hotel group, a few miles from Gatwick Airport. My duties included being part of a team in a fine-dining restaurant coupled with large-scale banqueting, producing five-course meals for up to 500 guests regularly. I also prepared emergency, last-minute meals for unfortunate passengers whose flights were cancelled or delayed. Learning vital logistical skills for the intense pace required to ensure customer satisfaction, I thrived and excelled in this environment. After two years, I took a hiatus and returned north to recharge and recuperate.

I was born with cystic fibrosis, a chronic illness I’ve battled throughout my life. I was determined not to let it hold me back or affect my determination, passion, and love for the culinary arts. This has been my drive since I baked my first cupcakes with my mother as a child. I want to inspire other cystic fibrosis sufferers that it is possible to reach a high level in any industry if you fight, push, and refuse to give up, never letting people tell you that you can’t do something due to a health condition.

During my hiatus, I gained new qualifications to continue learning and became a qualified nutritionist, further understanding how food affects health. This became invaluable in keeping my health at its best to continue in the industry I loved.

After many years of experience and tribulation, I created Culinary Canvas to provide a unique experience for all to enjoy. Offering a bespoke experience catered to any needs, from humble buffets to personal fine-dining entertainment at your home, you can expect only the highest standard of service and satisfaction to help you create memories to last a lifetime.

I welcome you to Culinary Canvas and invite you all to experience the joy that great food and lasting memories brings.