Chris has worked at the Sefton Group since 2005. Along with his 27-strong team of chefs and kitchen porters, he is responsible for the running of both main kitchens at the Best Western Palace Hotel and Casino and The Sefton Hotel.
Chris is an unusually calm chef in the kitchen and is meticulously (close gap) organised – attributes which he feels serve him well when he is challenged with delivering high quality food to large numbers and often under very strict time constraints…although it has been said that he is a bit grumpy at times!
Career highs for Chris include catering for in excess of 1000 people per day for a 5-day event, and leading a team of talented chefs to achieve a highly acclaimed rosette award.
Chris’s favourite dishes to cook are beef wellington (a definite show stopper!), broken lemon meringue, sable biscuit, set lemon curd, broken soft meringue and lemon ripple ice cream.