Chris

Chris is a highly professional executive chef with over 25 years’ experience in Michelin starred restaurants, working with some of the UK’s most well-known chefs. Chris played a key role in the successful launch of The Hand and Flowers in Marlow alongside Tom Kerridge, gaining status as the first pub to win a Michelin star.

With experience across luxury events, private dining, recipe creation and masterclasses, Chris is passionate about top quality ingredients and delighting his clients with exceptional dining experiences.

After his catering scholarship, Chris moved to London to work at Claridges under John Williams, followed by the two Michelin starred restaurant, The Vineyard at Stockcross with John Campbell. In his mid 20s, Chris took up his first position working with renowned chef Tom Kerridge in the one Michelin starred restaurant, Adlard’s in Norwich. From there, he moved with Tom to set up The Hand and Flowers in Marlow. Chris was a core part of the original team to earn its first Michelin star within ten months of opening. 

Chris spent 16 years working with Tom, leading the kitchen as Head Chef and then moving to become Development Chef of the now 2 Michelin starred restaurant. As Development Chef, Chris led the new recipe and dish creations, writing more than 1000 recipes for publications such as Good Food Magazine, Daily Mail, The Sunday Times, Observer Food Monthly as well as the majority of Tom Kerridge’s cookbooks. Most recently, as Group Head Chef, Chris managed all Tom Kerridge’s businesses across 6 restaurants and the hospitality company. 

Over the years, Chris’s expertise has seen him cooking in locations around the world, such as Singapore, San Sebastián, New York, San Francisco and in the foot hills of Monte Blanc, all showcasing British cuisine and hospitality. 

Chris has a passion for delivering excellence using the finest seasonal produce, with his main aim to wow guests with every mouthful.