This self-confessed ‘student of food science’ has been heavily involved in the industry since his early teens, starting out as a Commis, working every weekend whilst studying at catering college.
After a decade at the pass, he stepped away from working kitchens to return to academia, pursuing a degree in Food Science. His first taste of product development came during an internship from university at a global food ingredient supplier. He was, he confesses, hooked from this moment onwards.
His dual understanding of the everyday needs of hardworking chefs combined with his technical expertise – he is a qualified food technician – made his appointment in 2017 as Essential Cuisine’s Innovation Development Chef a no-brainer.
Chris readily admits that his role at Essential Cuisine is a labour of love. Inspiration for his next project can come from anywhere and everywhere, food not only being a professional but also personal passion. Eating out, food tours, online research, social media and colleagues and friends still working in the industry help to provide him with the necessary insight to decide which innovative product the culinary world needs next.
Favourite chef dead or alive?
Marco Pierre White
Greatest meal of your life?
Restaurant Sat Bains tasting menu
Favourite EC product – why?
Premier Veal Jus. It’s so versatile and a really quality product.
Aqua - Barbie Girl.
If I wasn’t a chef, I would be…
South East Asian.