Matthew H.

Professional background

I started off as a kitchen porter in a hotel when I was 13 and since then I have worked up the ranks and been to culinary college to earn my way to Head Chef at just 21 retaining my rosette which I've held for two years maintaining a busy restaurant.

Fachgebiete

Whilst working in many establishments I have learnt the skills and knowledge required to run a successful restaurant as well as creating the relationships needed between other restaurants and suppliers to create bonds needed to further the business.