Carl offers fine dining, family dining and split weeks/single nights 

What’s your experience?15 years deep, from fine dining to brasserie, pubs and private houses

What is your favourite thing to cook?

I think the answer to this changes seasonally, but mainly I like slow braises and such as taking the tough overlooked pieces of meat and then taking them out 6 hours later and having these delicious dishes just feels somewhat akin to alchemy for me

What is your favourite thing to eat?

Pho, the Vietnamese national dish, its like a tastier version of ramen in my opinion 

Do you have a signature dish or a speciality?

Never been one for signature dishes as I feel I do everything to the best of my ability. But if I had to pin it down I’d say I’ve never had a complaint about my pig cheek and parsnip dish

Who has been your biggest chef inspiration and why?

Anthony Bourdain – his book Kitchen Confidential is what made me want to persevere in catering.  He worked unbelievably hard and partied even harder. Sounded like a real rock and roll lifestyle…

Ski or Board?

Boarder through and through, keep threatening to try skis but can never tear myself away from a fresh dump of good snow

Do you speak any other languages?

I can get by with French, but wouldn’t call it as far as conversational. There’s also a smattering of Spanish and Austrian German

What do you do during the summer?

The last few summers have been temping around the UK, but hoping to move onto the yachts soon