In charge of running the whole culinary operation onboard the ship, ensuring each meal guests enjoy on the ship is memorable, working hard to develop kitchen team members by providing them with all the necessary tools to be successful in their careers.

Employed as senior chef de partie within this fine dining restaurant. Offering one of the most fine dining experiences in the Highlands. Fresh dishes preparation, created with products sourced from local suppliers such as the finest Scottish meats (beef, lamb and wild venison), locally caught shellfish, salmon and trout. Using the best ingredients from Scotland’s abundant natural larder.

Responsible for organizing the main courses section, helping the head and sous chef with the menu creation and presentation, monitoring the main courses partie, dishes execution and presentation. Ordering raw food and products for my section, food cost and quality control.

Responsible for the main course dishes in this 1 star Michelin gourmet restaurant. Treat and delivery from raw material up to finished food products and gourmet sophisticated dishes. Hand crafted foods prepared with local fresh ingredients, such as hand made gnocchi, ravioli, pasta and tortellini.

Responsible for cuisine, show cooking, kitchen staff organization, execution of material orders, control of the treatment of raw materials in order to create good finished products, control of food deadlines and preservation methods. Cuisine based on fresh fish and seafood tapas dishes.

Responsible for banqueting. Buffet line and served events preparation.

Learning how to deal with the kitchen, learning from the others, basic dishes preparation.

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