TELL us a bit about your career – how did you start/get to where you are, how long have you been a chef? Did you always want to be a chef?

I started basic cooking when I was 18, working in a holiday park chain restaurant, but I’ve always been a cook, even as a kid.

I’ve been in catering for 15 years – you can work out how old I am!

I’ve worked around Pembrokeshire and also lived just outside Glasgow for a while where I managed a kitchen. I wouldn’t say I aspired to be a chef from a young age, I sort of discovered I could cook and it developed from there.

Where/how did you learn to cook? What tips would you give anyone wanting to become a chef?

I definitely learned to cook at home, my mother and grandmother could both cook really well and my family have always been into local produce, seafood, shellfish, wild mushrooms, we’ve always cooked and eaten good food.

Anyone thinking of getting into the food industry needs to have a good knowledge of their local produce and I think the confidence to try new stuff.

What/who has inspired you as a chef? What style/how would you describe your cooking?

My family have inspired me to cook. As a kid my grandfather used to bring live crabs and lobsters home and my dad used to take me cooking.

I would say my style of cooking is a fusion. I like to cook Mediterranean, Asian, Cajun, you name it. As long as I’ve got fresh ingredients I’m happy.

What types of ingredients do you enjoy cooking with? What are your favourite dishes to cook/eat?

My favourite ingredients are most definitely fish and shellfish, as they are to eat. I love being able to go to local delis for inspiration too.

Who/where do you source from? What factors do you consider when choosing ingredients and suppliers? Is it important where ingredients come from?

We source as locally as possible. We use Upton Farm for their quick and reliable service and we always use Wisebuys in Pembroke for our green grocery.

We all feel that it is important to keep as much economy in the local community.

Andrew Rees Butchers of Narberth are great too.

Do you experiment? What directs what you are doing?

I always experiment with my menu. The specials board is changed daily depending on what’s available locally and seasonally.

What is the most bizarre ingredient/dish you have ever eaten or cooked?

The most bizarre ingredient I’ve cooked with is probably dragon meat, which of course used to be much more widely available in Wales but isn’t quite so popular anymore!

Do you have any favourite specials or dishes that you offer?

All my specials are favourites to me, even the ones I’ve never cooked before.

Who cooks at home?

I do the cooking at home in the main but my friends and family do take turns. We’re a sociable bunch.

What is your favourite dish to eat?

My favourite dish to eat?

If I had to choose just one dish, I would probably say king scallops cooked any way.

If you need a quick meal what do you cook?

As a quick meal I would probably choose a stir-fry with noodles and prawns, garlic, chilli and ginger.

If you have time off, where do you go out to eat? What’s the best meal you’ve ever had?

I had a couple of really good meals at La Pailla in Swansea recently, lots of fresh seafood, cooked exactly how you like it. But I like the Greek way of cooking octopus on the barbecue.

What is the food scene like in Pembrokeshire? Have you noticed any changes in your time here?

The food scene is growing in Pembrokeshire, rapidly. I don’t think I’ve ever seen so many eateries in such close proximity as there are lately.

If the world was coming to an end, what would you choose as your last meal?

As a last meal I think I’d like anything as long as it was marinated for a long time in alcohol.

Failing that I think I’d settle for a big bar of Cadbury’s Old Jamaica chocolate.