I joined The Athenaeum in 2019 as Executive Chef and haven’t looked back since. I’ve loved getting to know everyone that works at the hotel and it is true that we are like one big family!

My typical day starts with health and safety checks, reviewing the restaurant, afternoon tea and event bookings for the day ahead and checking if we have had any special requests. I’ll help with breakfast service whilst also checking the prep lists for that day. Every morning I’ll hold a team briefing so that every chef and kitchen porter knows what is happening that day.

A big part of my role is building and maintaining close relationships with our suppliers. I speak to them daily, obtaining prices and samples of new products and placing orders. Our dishes are only as good as our ingredients so this is really important to me.

As well as plating dishes for lunch, checking afternoon tea is ready and overseeing the kitchen for dinner service, I’ll attend any internal meetings such as events catch-ups and hold training sessions with the chefs on any new dishes.

Finally, I can’t neglect our hard working hotel team, so I make sure staff dinner is served on time!