Graham is an award winning chef who has been in the Hotel/Food Retail trade for over 30years working with some of the greatest chefs in the world both in the UK & Europe. His schooling was conducted at the world famous ‘Ecole Lenotre’ in Paris where he was trained under the supervision of some of France’s ‘Millieur de Françoise’ (Best Craftsman in France) tutors. He has worked with World Renowned 3* Michelin Chefs such as Paul Bocuse in Lyon, Roger Verge in Mougin, Loius Ouithier in Cannes, Michel Gerard in Eugenie-les-Bains, Pierre Herme, Raymond Blanc, Claire Clark (MOBG) & Nickolas Boussin (MOF).
He also spent 8 years working in London at Browns Hotel, 90 Park Lane Restaurant @ Grosvenor House, 5*Bath Spa Hotel in Bath which won Caty Hotel of the Year with guidance from Raymond Blanc & Richard Tonks (Ex-Head Chef Roux Brothers ‘Le Gavouche’)He learnt his trade at the top which led to him opening his own restaurant receiving many food accolades.
Graham has represented the GB Culinary Team at the Chefs Olympics but more impressively has won many awards for his culinary talents which include 54 Medals in International culinary competitions with 18 being Gold Medals & 2 Silver Medals at the Olympics.
Graham has spent the last 16 years in the food manufacturing working extensively across major food producers & has held key lead innovation roles for Kerry Foods & Greencore.He was Executive chef for uniq group focused purely on M&S, then moved into retail side as Head Chef & Innovation Chef for Morrison''s leading a team of chefs on the rebranding of food across 12k products. After spending 2 years with Morrison's Graham recently took his current position as Executive Innovation Chef for Cooperative Food leading the inspiration & innovation across Cooperative new OB Food strategy.
Graham is also a master patisserie-chocolatiere chef who was the 1st retail chef to ever have been picked to compete for the prestigious MCA (MOFGB) pastry award in 2013.