Rowan started in hospitality as a ‘KP’ at the age of 16yrs old With Mitchell & Butlers. He worked part time to pay bus pass fees, too and from college.
He managed to work through various levels of culinary and ended up moving to a family run business in Kinver, where he supported as senior sous chef in the opening of a brand new smoke house which cooked everything from scratch. Learning various new skills with his time here, he eventually landed his first appointment as Head Chef at a premium fresh food dining restaurant.
Rowan has now engrossed in managing busy, dynamic and well-known restaurants for over 10 years and has picked up a variety of skills, engaging with different level teams and delivering high quality menus.
