You may be a little surprised to find out but I wasn’t always what you’d call a Chocolatier. I started my career as a Pastry Chef, and at just twenty-seven years old, I was offered the prestigious role of Head of Patisserie at the World Famous Savoy Hotel in London.
During my time there, I had the honour of creating and presenting the Queen’s Mother with her 85th Chocolate birthday cake, as well as presenting Her Royal Highness the Queen with a celebration cake from Lord Porchester.
My proudest moment, however, came when the McVitie’s Cake Company approached me to help develop and create the Chocolate Wedding cake for Prince William and Catherine’s Wedding in 2011.
But with over forty years experience in the industry there are loads of stories like this one, just check out my Career History for even more details!
Yet while I absolutely loved working with all things Patisserie, chocolate always fascinated me. After all, I believe chocolate to be an open book where you can constantly develop ideas into an edible dream, and that’s what makes it so much fun and challenging!
When I'm not tasting chocolates or inventing new creations, my main focus is now on chocolate consultancy. Working around the globe with small, medium, and large world renowned confectionary companies.
