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Work Background
Heard!Founder
Jan. 2026
Pepperdine University Graduate School of Education and PsychologyGraduate Assistant
Sep. 2024Los Angeles, CAWorking with Professor Stephen Kirnon on projects within GSEP and Alumni to strengthen my knowledge of social impact landscape and learn real-world skills in the non-profit and social enterprise sector. This has involved, administration, fundraising, grant writing, graphic design, event planning and technology implementations.
Heligan GardensHospitality Manager
Feb. 2021 - Sep. 2023I was employed to run all the catering operations for The Lost Gardens of Heligan, with 9 food & drink outlets, catering for up to 3000 visitors per day. I have written all standard operating procedures for FOH & BOH, hired all staff, written menus, recipes, specifications, costings. Negotiated deals with suppliers and vendors and worked alongside the senior leadership on strategic goals for the department. So far, I have achieved 22% increase in revenue in my time here and achieved 71-75% GP across site with a turnover of £2million for the year. Voted Apprentice Employer of the year in Cornwall Business Awards down to work with apprentices. I also Project Managed a 250K investment to turn one of our buildings into a wedding venue.
Fosters EventsExecutive Chef
Dec. 2019 - Feb. 2021A contract catering company looking after various tenders across the southwest. This contract was for a new museum in Plymouth. I was employed to set up all the catering operations for a new gallery/museum in Plymouth, with various food outlets, catering for up to 5000 visitors per day. I have written all standard operating procedures for FOH & BOH, hired all staff, written menus, recipes, specifications, costings. Created supplier relationships, designed kitchens, created systems and training plus induction. Negotiated deals with suppliers and vendors and worked alongside the Council in this huge 50 million project.
CrownDell ConsultingExecutive Chef
Sep. 2016 - Dec. 2019Family-owned business consisting of Lewinnick Lodge a 300-seat coastal hotel & restaurant and The Plume of Feathers, a 100 Seat country pub with rooms. Managing 30+ staff over 2 sites offering 2 different types of food and offering. Dealing with and negotiating prices with suppliers. Stocktaking at both sites to hit 70% GP, working with the head chefs on training, menu development, staff wages. Running all aspects of the food operations, ordering, problem- solving, team management. Pushing the business forward by improving consistency & productivity. Been part of a small management team responsible for the businesses with over £4 Million in Food Sales/year Re-designed kitchen layouts within the role.
Lusty Glaze BeachExecutive Chef
Jul. 2014 - Jun. 2016A wedding venue, restaurant on a private beach with live music events and accommodation. Running all aspects of the food operations for Lusty Glaze Beach venue, which includes a restaurant serving up to 800 covers a day, a seaside café serving 100+ all music events – up to 3000 guests, 400 BBQs/year, weddings (approx. 50 per year) and private dining events. I was responsible for rotas, hiring, staff training, stock, ordering, menu planning and implementation. This job also required me to be very hands-on in the kitchen and I was an integral part of the daily service.
Neaversons Tea HouseHead Chef
Jan. 2013 - Dec. 2016
The Butchers ArmsHead Chef
Jan. 2011 - Dec. 2013
The Box TreePastry Chef
Jan. 2009 - Dec. 2010
The Fat DuckChef De Partie
Jan. 2008 - Dec. 2009
The Olive BranchChef De Partie
Jan. 2007 - Dec. 2008
The Moorcock InnRestaurant Manager
Jan. 2005 - Dec. 2007
The Old Bell InnFood Server
Jan. 2002 - Dec. 2005
La PergolaFood Server
Jan. 2000 - Dec. 2002
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