Chef Charlie

Charlie is a dynamic chef with a diverse culinary background spanning prestigious restaurants, private events, and maritime adventures. With experience as an operations director working with culinary icon Marco Pierre White, he excelled in overseeing multiple locations while managing supplier relations and staff recruitment. His tenure at Hedonism Wines provided invaluable insights into the fine wines industry, collaborating closely with Hide restaurant. As a Private Chef, he curated bespoke experiences and crafted signature cocktails for brand launches. Charlie's culinary journey includes Sous Chef roles at Richard Branson’s Moskito Island & Necker Island in the Caribbean, where he embraced regenerative cooking. Working for Claude Bosi at Bibendum's, a two Michelin-starred London restaurant, he refined his skills in French cuisine. Notably, as head chef onboard the M/Y Adastra, he showcased his creativity and management acumen. With a foundation in Spanish and Italian cuisine from Salt Yard Group, Charlie is renowned for his adaptability, culinary excellence, and unwavering commitment to sustainability.