Executive Head Chef
Jamie became hooked on the hospitality industry after taking a part time job over the summer whilst at University. In fact, he was so hooked that, once the summer was over, he decided to enrol at Catering College rather than finish his degree. This is a decision he’s never regretted.
Since making the swap to hospitality, Jamie has worked his way up and says that his proudest moment was when he finally got his first Head Chef position. He says that ‘A lot of hard work and effort goes into being a chef and it made me immensely proud when I took over my first kitchen as head chef and made a real success of the restaurant’.
His favourite thing about his job as Executive Head Chef is that he constantly has to evolve and stay current, meeting the ever-changing trends in food. Jamie says that it’s ‘vital we are always learning and up to date’.
The maze Grill dish that he’d put down as a favourite is the slow cooked pork ribs, remarking that ‘anything cooked with pork is always a winner but the slow cooking on our ribs mean the meat just falls of the bone. Delicious’.
When Jamie’s not at work, his free time is spent eating and drinking with his fiancé, cooking at home and going out to try new restaurants. He also spends a lot of time reading cook books and industry newsletters to keep up with what’s going on.