15 year’s experience as a chef in restaurants, hotels & banqueting before making the move into product development. My first 7 years were with a large company specialising in fresh ready meals, soups, sauces, dips & vegetable accompaniments. This gave me a great grounding in the chilled category & experience of working on own brand products with all the major retailers & discounters.

The following 4 years saw me as a development chef in a central innovation team. I was hired by a large, branded manufacturer in a marketing role, that specialised in ambient goods such as canned fish, canned beans & pulses, pasta sauces, dried pasta, oils & juices.

For the last 2 years until present day I have been working for Delifrance, a large global bakery company that specialises in frozen premium bakery products. My role here is in the commercial team, mainly on the foodservice side of the business. I am lucky enough to have access to a large portfolio that includes classic viennoiserie, authentic global breads, savoury pastries & beautiful patisserie.

My career path to date has given me a really broad range of experience in different categories, with different temperature bands and both in retail & food service.