When did it all begin for you?

Almost 20 years ago I joined a small catering company near my Surrey home doing bits and pieces at weekends. I loved it, and three years later started an apprenticeship through Westminster Kingsway College. I was in the main kitchen at Rules Covent Garden which specialises in classic game. I was in the butchery and there was, shall we say, a bit of shouting. It was an eye-opening experience.

It didn’t put you off, though?

No. That and a spell at the Hilton in Park Lane gave me different experiences and toughened me up. I finished my apprenticeship and qualified at a Michelin-starred restaurant. It was intense and great for learning. I then moved to Claridge’s but was offered a chance to go the States to be in a TV show called Chef Race for a chance of winning $100,000. I got to fish in Colorado and barbecue in Tennessee, but missed out on the prize by one dish.

When did you discover your true passion?

I came back from the States and eventually started as pastry chef at the All England Club at Wimbledon, looking after afternoon tea. I met Prince William and Kate and we  looked after Roger Federer and Andy Murray… but their strict carb diets meant they couldn’t try my pastries.

Working at Wimbledon ignited my passion for pastries and led me into the private sector where I’m now Group Head Pastry Chef at BaxterStorey heading up a team of chefs looking after two corporate clients from fine dining to afternoon teas. No day is the same in corporate… it’s like a hotel without rooms.

What’s your cooking style?

I want to make amazing tasting, delicate, elegant and creative pastry dishes that also surprise and delight guests. I think food should be fun, so what it looks like is crucial.

I like to try different things, so a different less traditional take on a Victoria sandwich might be to go for almond sponge, whipped white chocolate ganache and quince jam. I like to do things differently, maybe elevating a mousse or cheesecake with a mirror glaze or chocolate spray. My 24 Carrot Bar cake is, I hope, a good example of food looking and tasting good.