No, I never wanted to be a chef or had any interest in food during my childhood. I always thought I would follow in my father’s footsteps and become a doctor, but when I realised how much studying that would take, I was soon put off the idea! At the age of 17, during the busy festive period, I picked up a few shifts in the pot wash and kitchen at a hotel to help out and it was then that I began my journey in kitchens.

A thick slice of toasted sourdough with lots of butter and lemon curd. This would be a treat for my mum and stepdad on weekends and, occasionally, I would steal a piece when they weren’t looking. I’m not sure if it was the thrill of not getting caught taking it or the actual taste but I’ll always remember it!

I did work experience at 14 as a porter in a hotel in Bournemouth, carrying luggage, serving tables and setting up conferences and events. I loved it and I was convinced I would end up as a hotel manager. I continued to work in that hotel part-time for three years. When I was 17, the general manager moved to a nearby hotel and invited me to join her. There weren’t any porter roles available, so I helped in the kitchen and pot wash over the busy festive period – that’s where my love for the kitchen really began.

Starting as an apprentice at The Ritz London was an incredible experience. The first few weeks felt surreal and, if I’m honest, quite scary, walking into such a professional environment at just 18 years old. With more than 60 chefs in the brigade, it felt like all eyes were on the new guy! But once I settled in, it was simply amazing. The standards, the discipline, and the level of skill around me pushed me to grow every single day. I’ll always be incredibly grateful for the opportunity I have had to learn at The Ritz; it shaped me into the chef I am today.

When you go from college and get chosen to work at The Ritz you create this perception of yourself that you ‘know it all’. I learnt very quickly that I certainly didn’t know it all but also that it’s okay to make mistakes. You’re there to learn, but also it’s important to not make the same mistakes twice.

Attitude. Having the right attitude is everything. Someone that is willing to learn, understands that it’s hard work, but is accepting of the sacrifices needed to get to the top are the ones who succeed. The chefs that understand when something isn’t correct, learn from it, and strive to understand not only how to fix it but why it happened in the first place.

Seasonality is, of course, at the forefront of our menus, but so is our desire to use quality produce. When you walk into The Ritz Restaurant you quickly understand that you’re cooking somewhere truly special. It’s a unique and historic setting that demands a certain elegance and finesse on every plate.

John Williams has always taught us that you have to ‘cook for the room’ and it’s so true. When you sit at the table as a guest, glance up at the gold gilding and Louis XVI décor, see the servers in their suits and tails, you have to ask yourself, does the dish in front of you truly match the surroundings? That harmony between environment and cuisine is incredibly important to us.

We remain rooted in classical French technique and tradition, but we also embrace a level of modernity to ensure the food is still relevant to today’s diner. That balance, as well as honouring heritage while evolving, is essential in how we plan and execute our menus.

There are so many restaurants in London now that I’m desperate to try, so I rarely frequent the same restaurant more than once. Saying I have just one favourite is very tough. I think my most memorable meal in London would have to be Row on 5 by Spencer Metzger and Jason Atherton – simply exceptional in every way. It’s a whole experience from the moment you book to the moment you leave with your coat pressed and your engraved chop sticks.

It’s a genuine privilege and honour. One of the truly unique aspects of The Ritz is that we are so much more than just the restaurant. Managing a brigade of around 70 chefs requires constant focus, from utilising ingredients efficiently and maintaining product standards, to implementing staffing strategies, upholding food hygiene standards and ensuring seamless kitchen operations. All these elements are essential to the continued success of The Ritz and to delivering the level of excellence our guests expect.

My advice to any chefs working toward Michelin star status is to not focus on that alone, the priority should always be on the food you are serving. If you focus on ensuring all aspects of the food are correct, from the procurement of the best ingredients, preparation and then to serving it in the best way you can with unique style, finesse and most importantly flavour, then the rest should fall into place. This is also such an enjoyable way of cooking!

The team is also essential to everything that any restaurant achieves. Training your staff and gaining a relationship [with them] leads to consistency in your food – this is key with something like Michelin so having as many of the team understanding the ethos of the restaurant [as possible] is essential.

I think every chef operating a successful restaurant in the current climate is impressive. It’s such a tough time for the industry and, as a chef, you know any restaurant that is opening their doors day after day is working tirelessly to do so, and that, in itself, is an impressive thing.

Usually eating out at other chefs’ restaurants!

My favourite dish on the current menu is probably the seabass. We cure and dry the seabass in citrus salt for 24 hours to ensure it’s seasoned all the way through and to achieve beautifully crisp skin when cooked.

It’s served with a potato garnish prepared in the style of a traditional risotto, gently cooked and gradually enriched with a stock infused with saffron and garlic. It’s finished with fresh lemon zest and juice, a touch of Espelette pepper, preserved lemon rinds and topped with crisp basil leaves. Alongside this, we add confit courgettes, a Menton lemon gel, and a spiced tomato purée. The dish is completed with two sauces served at the table: a lobster sauce inspired by a classic bouillabaisse, infused with garlic, basil, orange, fennel and tomato, and a light yet intense aioli topped with raspings of fresh lemon.

It’s a dish full of vibrant colour, but most importantly, vibrant flavour to match. It is the perfect combination of classical cookery with modernity in its style.