Meet Our Head Chef

A Lifelong Journey in Hospitality

Hospitality has been woven into the fabric of my life from an early age. Growing up, my father, a talented chef, would have me help prepare vegetables in our kitchen when I was just 7 or 8 years old. Later, I started assisting with prep work in our family restaurant. At 13, I secured my first official job at a local restaurant as a kitchen porter. When a staff member left, I was given the chance to handle starters, and this marked the beginning of my deep passion for cooking. That summer, I immersed myself in culinary shows, watching them before and after work—my fascination was all-consuming. I also worked at a restaurant in Port Isaac, where I learned the pace and intensity of a busy kitchen, particularly during the bustling summer season. At one point, I even skipped a day of school to work a wedding function—I knew then that school felt like a distraction, and my heart was fully committed to becoming a chef. The kitchen became my sanctuary, a place where my social anxiety seemed to melt away, allowing me to focus solely on honing my craft. From ages 13 to 18, I worked at The Mill House, gaining valuable experience before moving on to a local golf club. When the head chef left, I was unexpectedly offered the role at just 18 years old. Though underprepared, I accepted the challenge and stepped into my first head chef position. My best friend was leasing Tintagel Brewery, and when their head chef departed, I was offered the job. My passion for food reignited, and I found myself once again engrossed in the cooking shows that had captivated me as a child. Together, we aimed to achieve something special, striving for recognition. Our hard work paid off when we earned our first AA Rosette—a surreal moment that validated my belief that I could make my mark in the culinary world. With this motivation, we pushed further, making it into prestigious guides like The Harden’s, The Good Food Guide, and The Trencherman’s, and even receiving a nomination for Best Newcomer. However, the business faced challenges, and we ultimately had to close that winter. Determined not to give up on my dream, I applied to Michelin-starred restaurants across the country. I was offered a position at Paul Ainsworth’s restaurant but was also approached by a local establishment with two AA Rosettes for a senior sous chef role. I accepted, knowing the head chef’s Michelin background would help me continue to grow as a chef. During this time, I also had the incredible opportunity to do a trial shift at Restaurant Gordon Ramsay. Stepping into a three-Michelin-star kitchen was beyond my wildest dreams, and to my amazement, I was offered a position. However, on my way back from London, I received a call offering me the head chef position at The St Tudy Inn in North Cornwall. It was an opportunity I couldn't pass up—a chance to take on a new challenge and prove myself in a setting where success seemed unlikely on paper. And so, the journey continues.