Executive Pastry Chef
The Grove, United Kingdom
How do you create work/life balance between your career in the F&B industry and family life?
Hotel life is ever changing so it is different every day; an understanding and supportive family, and also a well-skilled team throughout the hotel help to make this achievable.
What is the best part about your job?
Being able to create daily with great produce, inspiration, and equipment.
Who inspired your career path? Was there a family member who also worked in the F&B industry?
My Father inspired me to pursue a career in the kitchen and the previous Executive Pastry Chef at The Grove, Tony Hoyle, inspired my path in pastry.
What’s your favorite recipe you have inherited from your family?
My Grandmothers Irish tea bread. It could never go on a hotel menu but with a cup of tea with family, it’s perfect!
How do you and your family enjoy food together – do you cook/go out to eat etc.?
At home, my partner and I always ensure that we sit with the kids at the dining table – no TV, some music and some good time to catch up on what everyone has been up to.
What can’t you live without in the kitchen (one ingredient or tool)?
Butter! Everything is better with butter.