With 4 years experience in a 2 Michelin starred hotel and restaurant I began my career learning from the best. Covering all sections in the kitchen. Here the roots for my passion were imbedded deep. From there I moved close to the river thames and helped to open a large fine dining high street restaurant for a small pub company, eventually becoming executive head chef of the group. learning how to manage the team around me became my goal, fine tuning menus to react to business and staffing levels. Finally with 15 years of cheffing under my belt I have opened my own catering business, focusing on canapé and fine dining events. Together with my sous chef we travel the country creating wonderful menus based on clients favourite dishes.

For me, cooking is...

An obsession. Diving into the world of event catering has opened my eyes into what can be possible in someone else’s home.

I learned to cook at...

Le Manoir aux quat season. Although they taught me more then just cooking. Organising and running to strict schedules, but also being ready to adapt.

A cooking secret...

Keep calm. All of us on here should be able to produce amazing dishes, the difference here is taking as much stress out of our event as possible

Chef Jon's reviews

4.25

•

10 services

Jon was incredible. Before the day he was very communicative and changed the original proposal so that our guest of honour got her favourite food. He was also great on the day - topping up our drinks; serving amazing and delicious food and being very polite and friendly throughout. The food was amazing and the portions really good! Could not recommend him more - can't wait to use him again!