Graham has been a patissier for over 30 years working in some of the most prestigious hotels in London. He has also worked in Switzerland and France. A self-confessed lover of all foods but most at home with patisserie and baking with the best ingredients he can find.
Life in the catering industry started at Slough College where Graham was tutored by Swiss Patissier John Huber. He went on to work with Anton Mossiman at the Dorchester Hotel, London and then joined the Hyatt Carlton Tower Hotel in Knightsbridge under the watchful eye of French Chef Patissier, Robert Mey. Further roles included working at the Hotel Baur au Lac in Zurich; Chef Patissier at The Connaught Hotel in London Mayfair working with Michel Bourdin; Honore Patisserie serving London Hotels and restaurants with high class patisserie in a wholesale business; and in a consultancy role for The House of Albert Roux.
In 1996 Graham took up a role on the Bakery and Patisserie manufacture side of the industry working for the German global company Döhler.
Graham’s experience includes working in the most artisan way with raw ingredients through to industrial manufacture. At the beginning of his career he was very fortunate to have seen great changes in the catering industry in the way we produce the products we see today. He has witnessed many forgotten skills which he loves and cherishes but embraces the new techniques required by today's patisserie and baking. Always baking with passion from the heart to produce the finest products he can.
Graham has been a member of The Royal Academy of Culinary Arts since 1986.