Maude, named after my granny who opened my eyes to cooking and food, is the culmination of all my life and career experiences captured into one intimate, little space. I’ve been so fortunate in all facets of my career but truthfully I’ve been yearning to get back in a restaurant kitchen ever since I left my job as head chef at Quo Vadis in London. When a small restaurant space in Beverly Hills, California became available down the road from my home, I jumped at the opportunity to snap it up as my own.
Call me crazy but working 14-15 hours a day, 6 days a week over a stinking hot stove is what I love to do. I worked flat out in great restaurants for the majority of my 20s, classically trained under legendary chef, Marco Pierre White. I thrive in a restaurant environment and from as early as I can remember, it has always been my dream to open my own.
My career took a slight turn in my late 20s, which saw me stepping out of Michelin star kitchens to promote my food and cooking philosophy to a wider audience via a multitude of media platforms. Fantastic opportunities to share my philosophy opened up for me in the States so I headed over with just a suitcase in hand and have thankfully ended up a with a beautiful family, a home, flourishing veggie garden and now my first restaurant here, in Los Angeles.