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Chef/Cook : Jobs Available > Any Vessel
Head Chef, souse Chef Sunday, 20 April 2008
After spending 10 years in hospitality industry and the last 3 years working and travelling throughout Europe (England, Italy, France, Switzerland, Austria, Spain, Portugal), I have aquired regional food knowlege that has inspired and enriched my techniques of modern Australian cookery.
A very important part of this experience was having the opportunity to work as a freelace chef in London with Jane ColinsSearceys at the barbican- 3 rossette , Brett Graeham (The Ledbury- 1 Michelin star) and Simon Gale (Le petit Max- Former head chef Chez Max , Marco Pierre White).This has given me great confidence and knowlege of the most cutting edge in the restraunt industry today.
I have also worked the last 2 Mediteranean seasons on luxury Super Yachts ranging from 38 meters - 80 meteres.
Currently i am employed as a private chef for Saudi Arabian royalty and travel between thier yacht, thier Chateau (France) and private abode in Jeddah.
Click to enlarge image.
Location (displayed): Jeddah, but soon in Antibe
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