THOMAS WEBBER

In my current role i travel with the owner and work in remote properties across the globe as well as travel on the owners yachts within the fleet as required. A few key points from working here would be that i demonstrated the ability to adapt to consistently changing environments, communicate with suppliers globally and manage aspects of the kitchen operations whilst maintaining high standards of quality and presentation.

I started on this motor yacht from the build which was a great and unique experience. From setting up the galley in the beginning, managing the provisions and the accounts for both guests and crew. For the last two years I was acting head chef and leading charter trips which has been a good learning curve for me. Whilst i was in this position, I grew with confidence and learnt how manage the guests expectations and to communicate professionally. After working for a high profile Asian owner for nearly three years, I have expanded my knowledge of Asian foods which has helped grow my skill set.

After completing 13 months on my first motor yacht, I learnt a lot as it was a big transition from working in restaurants. This was a heavy charter boat and I really benefited from this because of the high paced environment and quick changing plans. This got me thinking quickly to adjust to the situations given to me and has also helped me learn how important it is to adapt to the clients needs and demands. After working in this quick pace and consistently changing environment, I knew that this was the area I would like to work in and loved it from the start. After working on here and cooking lots of different cuisines such as Thai, Greek, Spanish and many more, my food knowledge has expanded and I am a lot more confident with cooking these cuisines. This motor vessel sold and I felt it was the right time to move on

Caractere was a newly opened restaurant in Notting Hill London, specializing in French and Italian cuisine. My main duties and responsibilities consisted of but were not limited to: managing the garnish section, helping on the pass, supporting the commis chefs and managing most aspects of the food preparation and cooking. After working with multiple Italians at Caractere, I learnt a lot about fresh pasta and authentic Italian foods.

Le Gavroche is a two Michelin star restaurant situated in the heart of London City Centre specializing in French cuisine. Here I was responsible for the weekly lunch menu changes, preparing fish and meat on a daily basis, maintaining stocks and sauces, daily mise en plus and also managed the meat and fish section for service. In my one year at Le Gavroche, I leant how to work quickly and efficiently to get the work done to the best of my ability and right first time. Finally, I would help mentor the junior chefs who are new to the industry and guide them in the right direction. Le Gavroche was a two Michelin star restaurant situated in the heart of London City Centre specializing in French cuisine

Cromlix House Hotel is situated in Central Scotland and has a 3AA rosette restaurant which specializes in French Cuisine. Whilst working here, I developed my management skills whilst mentoring 15 chefs. I was also responsible for the menu creation, organizing and preparing for service, ordering food from local suppliers, running the pass and managing the open kitchen for the three restaurants including afternoon tea. Cromlix House Hotel is a very busy hotel and taught me how to stay calm under pressure and still be able to run a brigade of chefs below me

Chateau De Montreuil was a one Michelin star restaurant specializing in classic French cuisine. After leaving college, this was my first full time job as a chef. My main duties and responsibilities whilst working at Chateau De Montreuil consisted of vegetable prep, butchery and fish skills and learning the classical French cooking techniques. After my time working here, I worked my way through all of the sections in the kitchen and I finished on the meat section. Here I learnt the classic French dishes where cooking came from which was very beneficial for my career. Unfortunately, it is a dining trade so naturally I feel lucky to have had the opportunity to work here. I have also learnt how to speak basic French whilst working here for two years. Chateau De Montreuil was a one Michelin star restaurant specializing in classic French cuisine