UK-born and bred, Shaun began his early career as a Pastry Chef in Yorkshire, Manchester and London. In London, he worked in some of the best gourmet addresses in town Bibendum, The Atlantic Bar and Grill, Coast, Air, Mash and Quaglinos and was part of Conran opening team for The Great Eastern Hotel in London, Alcazar in Paris, Bern’s in Stockholm and Gustavinos in New York. At the age of only 25. Shaun was voted amongst the top 10 Pastry Chef’s in London and has past worked on product development for Sainsburys UK.

Arriving in India in 2000 as Executive Chef India Habitat Centre New Delhi and later spent four years as Executive Chef with The Park group of hotels when Indian taste buds were just awakening to international cuisines. He brought with him European cooking techniques and traditions and a list of other non-purist styles and interpretation. Fresh ingredients and presentation and above all a great tasting honest marriage of flavours.

Shaun has spent the best part of the last 18 years consulting to the hospitality industry and helping new project start-ups across over one hundred projects, is director of IIHM hotel schools and in his spare time loves to write about food and his travel’s

In his own words. Hotel Restaurant Bar Bakery Confectionery Café Retail etc You name I’ve worked on it! From operations to strategy and looking at the profile, people, processes, positioning and product to drive improvements in profit and sales, to energise challenge and evolve!