PROFILE
Since leaving school at 16, I have built my career exclusively in catering. I began as a kitchen porter, working at various prestigious locations, including the Royal Albert Hall, where I developed a passion for the culinary arts. By the age of 19, I had transitioned into a commis chef role, working alongside skilled chefs in London. Over time, I advanced to Head Chef and eventually launched my own catering business. During this period, I pursued and successfully completed an NVQ in professional cookery through HITT training.
Since then, I have founded several businesses, offering a diverse range of services, from weddings and BBQs to personal chefing. My business has expanded, franchising into multiple locations, and in doing so, I’ve gained a wealth of experience, developing the adaptability and leadership skills necessary to thrive in various environments.
WORK EXPERIENCE
Freelance
Film & Tv Chef & Catering Manager
2005-2015
During this period, I worked as a self-employed chef exclusively within the film and TV industry. Over the course of 10 years, I provided catering services at numerous prestigious film studios, including Wimbledon, Twickenham, Teddington, Shepperton, and 3 Mills Film Studios. In addition to studio work, I managed catering for a wide range of productions on location across the UK, with occasional ventures into Europe
Flame Blue Catering
Founder & Operator
2015-2019
In 2015, I founded my own catering and hospitality company. Within the first year, the business had grown to include eight staff members, two vans, a food trailer, and a solid client base. I was responsible for overseeing every aspect of the operation. This included developing and refining the menu to meet client expectations and profitability goals, while managing food costs and supplier relationships. I handled financial tasks such as budgeting, pricing, and processing payroll, ensuring compliance with tax regulations and industry standards, including food hygiene and health and safety protocols. Building and maintaining strong client relationships was essential, as was marketing my services to attract new business and foster repeat clients. I was also responsible for staffing— hiring, training, and managing employees to ensure high standards of service and smooth day-to-day operations. As the business grew, I had to adapt to seasonal changes, manage inventory, and potentially expand my offerings, all while staying focused on maintaining quality, efficiency, and profitability.
CONTACT
+44 (0) 7818589504
London & Surrey Based
www.foodmentor.com (Under Construction)
EDUCATION
2016-2018
HITT TRAINING CHEF ACCADEMY
Commis Chef Level 2 English reading & writing Mathematics Level 2
Level 3 food hygiene certificate 6x level 5 food hygiene rating 2x Level 2 food hygiene rating
SKILLS
Team Leadership & Critical Thinking
Financial diligence and natural atribute with numbers ions & Customer service skills
Time Management & Reliability
BUSINESSES
Flame Blue Catering The Hospitality Group Thyme 2 Dine Uptown Flava Group Percys Homeless Hub
ADAMMELIUS HOSPITALITY CONSULTANT
WORK EXPERIENCE CONTINUED
Thyme 2 Dine
Franchise Food Outlet Operator
2019-Present
Chipstead Golf Club Franchise Caterer
2015– 2019
In 2015, I expanded my catering business to include Chipstead Golf Club. At this location, we provided a diverse range of services seven days a week, covering everything from regular two-course meals and bar snacks to weddings and buffets. As the business grew, so did our team, which expanded to 15 members, including head chefs, general managers, and casual waitstaff. While managing this new site, I continued to uphold my responsibilities with Flame Blue Catering and worked to adapt my skills to the unique demands of the new environment.
Cheam Sports Club Franchise Caterer
2018-2023
In 2019, the business made the decision to expand across multiple locations. As the owner, my role involved developing and refining operational procedures, such as staff training, inventory management, and menu design, to ensure consistency and high standards across all franchises. Alongside managing financial tasks such as budgeting, pricing, and processing payroll, ensuring compliance with tax regulations and industry standards. With each location varying in environment—from members’ clubs to pubs—it was essential to adapt our approach to meet the unique needs of each client and financial situation.
Cheam Sports Club was a members-only venue where we operated the kitchen, offering a daily menu alongside catering for large sports teams and events open to the general public. Our services ranged from sit-down courses to buffets, tailored to meet the needs of each occasion. During our time at Cheam Sports Club, and with the onset of COVID-19, I discovered a deep passion for Caribbean-infused cuisine. During the lockdown, I channeled this newfound interest into launching a delivery service for my new business, sharing the vibrant flavors of Caribbean food with our community.
Sutton Tennis & Squash Club Franchise Caterer
2019-2021
In 2019, the business made the decision to expand across multiple locations. As the owner, my role involved developing and refining operational procedures, such as staff training, inventory management, and menu design, to ensure consistency and high standards across all franchises. Alongside managing financial tasks such as budgeting, pricing, and processing payroll, ensuring compliance with tax regulations and industry standards. With each location varying in environment—from members’ clubs to pubs—it was essential to adapt our approach to meet the unique needs of each client and financial situation.
Sutton Tennis & Squash Club operated as a members-only venue where we ran both the bar and kitchen seven days a week. This included providing a daily menu as well as catering for various functions, such as buffets and special events.
CONTACT
+44 (0) 7818589504 [email protected] London & Surrey Based www.reallygreatsite.com
EDUCATION
2016-2018
HITT TRAINING CHEF ACCADEMY
Commis Chef Level 2 English reading & writing Mathematics Level 2
Level 3 food hygiene certificate 6x level 5 food hygiene rating 2x Level 2 food hygiene rating
SKILLS
Team Leadership & Critical Thinking
Financial diligence and natural atribute with numbers ions & Customer service skills
Time Management & Reliability
BUSINESSES
Flame Blue Catering The Hospitality Group Thyme 2 Dine Uptown Flava Group Percys Homeless Hub
ADAMMELIUS HOSPITALITY CONSULTANT
WORK EXPERIENCE CONTINUED
The Blue Anchor, The Cricketers & the White Lion Of Mortimer
(Public Houses) 2018-2020
In 2019, the business made the decision to expand across multiple locations. As the owner, my role involved developing and refining operational procedures, such as staff training, inventory management, and menu design, to ensure consistency and high standards across all franchises. Alongside managing financial tasks such as budgeting, pricing, and processing payroll, ensuring compliance with tax regulations and industry standards. With each location varying in environment—from members’ clubs to pubs—it was essential to adapt our approach to meet the unique needs of each client and financial situation.
These pubs were on behalf of a pub group company they were local pubs where we ran the kitchen six days a week, crafting a menu that appealed to the surrounding community. We offered a traditional English pub menu with a unique Caribbean twist, blending classic flavors with vibrant, island- inspired dishes.
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2019-Present
Owner Uptown Flava
Uptown Flava Group
Uptown Flava was established at the onset of the COVID-19 pandemic as a strategic pivot to adapt our existing business model to the rapidly changing environment. The inspiration stemmed from a personal need— there was a noticeable lack of enjoyable food options available on weekends, and I wanted to address this for my family and the wider community. To achieve this, I adopted the Blue Ocean strategy, focusing on creating a unique offering in an area unsaturated by takeaway services. Our concept, Caribbean and American Fusion, found its home in the heart of Cheam Village. From the outset, the response was overwhelming—our first week alone generated a turnover of £7,000, affirming the demand for our innovative approach. Since then, Uptown Flava has grown significantly, evolving into a franchised operation with multiple locations. In addition to our core services, we have expanded into catering for event pop-ups and private functions, continuously refining and broadening our reach to serve diverse customer needs.
As the owner of a catering business, I managed a wide range of responsibilities to ensure the smooth and successful operation of the company. I oversaw all aspects of the business, from handling financial tasks such as budgeting, pricing, and maintaining profit margins, to ensuring full compliance with food safety regulations and industry standards. Building and maintaining a strong team was a key focus, as I hired skilled staff, provided training, and worked to foster a positive and productive work environment to deliver exceptional service. I also took charge of menu planning, ensuring it aligned with customer preferences, dietary needs, and seasonal availability while staying cost-effective. Marketing and business development were integral to my role, as I worked to build client relationships, secure event contracts, and maintain a strong brand presence. Additionally, I managed logistical challenges, including coordinating supplies, scheduling events, and addressing last- minute changes, ensuring that every event ran smoothly and met or exceeded client expectations. Balancing these responsibilities required strong leadership, organization, and adaptability.