Please view my CV.

Culinary Profile
I am motivated and inspired by both the outstanding people I have worked with during my career, and a lifelong love of all things culinary. A highly creative chef, passionate about cooking, with knowledge of fine wines, I can also mix the perfect Martini. The style is international, based on a solid classical French cuisine heritage. Technical skills aside, dedication to the preparation of the freshest, local, sustainable produce has always been my core value when designing and implementing new dishes. I am as happy preparing fresh lobster on the beach as I am dealing with technically advanced recipes from the great chefs of the past. I am knowledgable of most dietry requirements including (but not limited to) Kosher, Diabetic,Celiac and Gluten free. Capable of building and managing a wine cellar, I have also built up a solid network of wine suppliers within the UK.

Managerial Profile.

You will f
ind me respectful of budgetary requirements, practical with foodstuffs, attentive to hygiene, caring about people's food likes/dislikes.
I am punctual, focused, a proficient planner and organiser, staff manager, trainer and coordinator and have a natural instinct to please. I am loyal, ethical, discreet, well-mannered, resourceful and absolutely confident that I can deliver culinary and management skills to the hi
ghest level

Referees- contact details on request

David Gray - Singer /songwriter. Personal lifelong family friend.
Mr Gary Jones -Head chef. Le Manoir aux Quat Saison.
Mr. Russell Harries Q.C.
Mr Rhodri Lewis Q.C.
Judge David Wyn Morgan Cardiff Crown Court.
Mr Andrew Hamer Head chef ,Bath Spa.
Helen Roche Roches Stores. Ireland


February 2008-April 2010                   

Private Executive Chef 

Private Residence of King Abdullah and Queen Rania of Jordan  

Beit al Urdan. Amman, Jordan.


·            Hands on culinary management overseeing and improving the exacting standards required in the private household, yacht, aircraft and overseas travel.

·            Direct contact with the principles on dietry issues.Planning, purchasing and implementation of such.

·             Sole charge of kitchen brigade of 30 +

·              Hands on responsibility for preparation of principles meals.

·            International cuisine. Many special diets, including Low GL, gluten Free, dairy free, and detox programmes.

·            Direct contact with principles on guest menu planning.

·            Menu planning and food preparation for many visiting heads of state, always at short notice (security issues).

·            Menu planning ,by approval with principles, of foreign state visits to the Kingdom of up to 130 people,and overseeing preparation by Bassman Palace Chefs.

·            Birthday celebration planning and preparation for all family members.

·            Staff and food logistical organisation for regular travel within the Kingdom often at short notice (security issues).

·            Oragnising, planning and preparation of banquets for state visits by Their Majesties to Rome in October 2009 and Brunei in 2008.

·            Close, amicable, working relationship with Palace management on all culinary issues.

·            Responsible for introducing Haccp Procedure.

·            I was asked directly by the principles to renew my contract, but unfortunatly family commitments at home forced me to return to the UK.

2003 - 2008            Chef/proprietor. Lawton's at No.16. St Davids, Pembrokeshire. 

From conversion of an old grocery store to 'best restaurant in Wales', the growth of Lawton's as a thriving seasonal business has been entirely managed by Stephen and Kim Lawton Alongside the restaurant the couple also run a business dealing with private catering for parties of up to 200.

1996-2003            Chef/co-proprietor The Old Pharmacy Restaurant.                                                          (Solva,Pembrokeshire.)
This was Stephen's first venture as chef/proprietor became a major local success, featuring in the Good Food Guide every year,and establishing a reputation that has maintained it as a thriving business.

1994-1996            Food and Beverage Manager The Bitter end Yacht Club and                                          Resort, North Sound, Virgin Gorda,British Virgin Islands.   

 Bitter End is nautical village with 85 shore side accommodations and three restaurants. It is reachable only by sea in the most protected and secluded deep water harbour in the Caribbean. Stephen was responsible for all aspects of food and beverage and managed a team of more than 100 personnel. Apart from food preparation for this world class resort, he also re-structured staffing to deliver a reduced payroll and reduced costs, while improving the customer experience.

1989-1996            Head Chef / Manager Digbys Brasserie and Cocktail Bar,
                             St Davids, Pembrokeshire.
Launch manager and chef of an 80 cover restaurant and bar Reporting directly to the owner. An extremely successful and innovative seasonal business.

1987-1989          Bar manager/deputising for Maitred'Hotel Danny's                                                         Brasserie Port Douglas, Far North Queensland,Australia.
                             Excellent al fresco fine dining seafood restaurant and bar.

1982-1987          Head waiter The Old cross Hotel, St Davids, West Wales.
                                    Reporting direct to the owner of this AA three star hotel.

1981-1982          Chef de Rang The Forest Country Club, Fort Meyers,
                            Florida, USA 

                              One of Southwest Florida's finest private country clubs. All aspects of table side cooking.

1980- 1981         Silver Service Waiter St Non's Hotel, St Davids,                                                            Pembrokeshire, Wales.
                                    AA Three star Hotel with excellent restaurant.

Other Experience

One week with Gary Jones Head Chef. Le Manoir aux Quat Saison, Oxfordshire.
Private Chef, Roche Family, Christmas 1998, 2000 and 2005.

Computer Literate. Especially competant in accounts and payroll software

A number of Private Chef/catering events for David Gray family.

Numerous private functions up to 200 people.

Catering at the new Welsh assembly building
'The Sennedd' for St David's Cathedral fund raising event in 2006.

Personal History:
Born:                         15 October 1963
Nationality:               British
Status:                       Married with one daughter
Driving License         Full. British

1976-1978         St Davids School, St Davids, West Wales.
1975-1976         Kings College, Taunton, Somerset.
1972-1975         Sherborne Preparatory School, Sherborne, Dorset.

Some French and Spanish

Travel, Cricket, Snooker, Golf, Tennis, Backgammon.
Wildlife, Swimming, Gardening And of course food of all types