Land Based Experience

After college I worked my way up through restaurant kitchens in England and Australia, taking on as much as I could at every stage. That culminated in close to two years at Restaurant Gordon Ramsay, his three-Michelin-star flagship in London, which is where my skills were really refined — there is nowhere to coast in a kitchen like that, and the standards it sets stay with you for good. I also spent time staging at The Fat Duck, another three-star kitchen, to get to grips with the modernist side of cooking. Alongside those were other fine dining restaurants and high-end catering establishments, as well as four winter seasons running the kitchen, with a team of chefs under me, at what was at the time the most expensive ski chalet in the world.