About
I am a professional chef with over seven years’ experience working in high-end and respected restaurants across the UK. Most recently, I have been part of the team at Wilson’s in Bristol, a Michelin-starred restaurant, where I refined my skills in high-quality, produce-led cooking and consistently high standards. Throughout my career, I have developed a strong work ethic, attention to detail, and the ability to perform under pressure — qualities I believe are essential in the superyacht environment. Working on superyachts has been a long-term goal of mine, and I am highly motivated to transition my restaurant experience into this sector. I am eager for the opportunity to prove myself, adapt quickly, and showcase my skills while contributing positively to a professional onboard team.