What got you into cooking?
My passion for cooking has always been with me, food was and still is at the forefront of most conversation when my family gets together. I started in the industry at 14 years old, washing up in the sinks of a bistro on the outskirts of London. Any opportunity to prep or cook, I took it until eventually an opportunity arose where I could train as a chef. I hit the ground running and started to develop. I didn't learn my trade formally at a culinary school or college, instead I chose to learn on the job. I decided to live and breathe cooking by practicing and researching when I wasn't at work while also soaking up as much as I could when I was at work.
After a few years working near London and some time travelling, I moved to Kent where I found an opportunity to work at the Dog in the most junior position. My ambition and determination led me to step up through the ranks during my first three years which resulted in me taking over as head chef at the beginning of 2025.
I am very lucky to have travelled to many countries throughout my life, so have influences from all over the world. As well as eating in many reputable restaurants in the UK, including some of the amazing pubs listed in the Top 50.
2025 was a year of re-building the kitchen team at the Dog. A chance to start fresh and bring my own identity to the pub, without losing the outstanding reputation left by previous chefs. I was very patient in selecting my new team to ensure everyone was the right fit for what I want to achieve and I believe I have succeeded in creating a highly skilled, ambitious & enthusiastic team. I truly believe that a head chef is nothing without his brigade.
Did you always want to get into cooking?
I have been cooking for as long as I can remember. When I left school I was still unsure what career path I wanted to take. Based on how big the subject of food always was in my life as well as my family previously owning restaurants, I think I was destined to have some involvement in the industry. Once I started training as a chef, I was hooked, for life.
What do you enjoy most about your industry?
The atmosphere of a busy restaurant, full of happy diners is unmatched. The noise, laughter, and sheer enjoyment from guests is contagious. I genuinely believe food and the industry can bring people together like nothing else in the world.
What was the first dish you ever made?
A fond memory of mine is making béchamel sauce for my mum's lasagne and literally being on the tip of my toes just to see what i was doing!
Where's your favourite country for food?
As much as I adore British cuisine, Italy is my favourite country in the world for many reasons, but mostly the food! I aspire to retire there when the time comes.
Who's your biggest influence?
I grew up watching [Gordon] Ramsay on TV but my biggest influence is Anthony Bourdain. I have read his books and watched all his cooking shows. I have always thought we shared the same views on what is so great about food.
What is it that attracted you to gastropubs?
I grew up in pubs, as did a lot of people in the UK. They tend to be the social hub of most towns and villages in Britain, more so than anywhere else in the world. Serving top level food while maintaining that familiar pub feel is like the best of both worlds for me. I also love that anyone is welcome, especially at the Dog.
What does being Top 50 Gastropub mean to you?
To maintain our place in the Top 50 in my first year as headchef was a massive achievement for me. I was very proud of myself and extremely proud of my kitchen team.
What's your favourite ingredient right now?
I am very passionate about cheese. The world has some amazing cheese but I believe the UK can genuinely hold its own against countries recognised more for their produce.
What do you think the future holds for gastropubs?
There is no hiding the fact that the industry is in a difficult place at the moment. I believe that if the passion and devotion from staff stays with us and the enjoyment these experiences bring to our guests then the future is and will always be bright.
