A Pastry Chef with over 20 years’ experience,Graham graduated from Thames Valley University in 1997 with a degree in Culinary Arts Management. Hehas worked across small boutiques, retail operations, world-renowned five-star hotels and restaurants across Europe, the Middle East, Asia, India and the United States.

Based in London, Graham manages a strong team of 50 chefs, overseeing all dessert preparation for Sake no Hana, Hakkasan Hanway Place and Mayfair andHKK, plus thefamed handcrafted petit-gateaux, macaron and pralines at Yauatcha andYauatcha City. Internationally,Grahamhas set up new pastry kitchens in Mumbai, Dubai and New York and currently manages a team of 100 across20+ restaurants.

Previous to joining theHakkasan Group, Graham assisted with the re-opening of Mandarin Oriental Hyde Park Hotel before joining The Lanesborough as Executive Pastry Chef where, throughout his six successful years, he collected an array of accolades including the Craft Guild of Chefs‘Pastry Chef of the Year’ award and four Tea GuildAwards.In 2008, Graham returned to Mandarin Oriental to head the pastry kitchen and assisted in part with opening both Bar Boulud and later Dinner by Heston Blumenthal.

Graham is a regular panel judge for the National Chef of the Year, Craft Guild of Chefs, The Royal Academy of Culinary Arts and The UK Pastry Club coupe du monde.Graham has also taught pastry and chocolate master classes to all level of students through the Barry Callebaut Chocolate Academy.

Influenced by classical French cuisine, each of his desserts are carefully planned and executed with exciting flavor combinations, textures and presentation. Today Grahamis unquestionably one of the leading pastry chefs in the UK.

FOUR Questions with Graham

Describe your culinary philosophy in 4 words…

Taste, texture, cleansing and light.

What is your greatest inspiration?

My teams and their passion are my greatest source of inspiration, that and books the internet and magazines.

If you could take a plane ride to any restaurant in the world, just for one meal, where would you go?

Siete Fuegos, seven fires in Argentina, chargilled BBQ looks amazing!

What four things would you take to a desert island?

My toolbox (diy),ipod, petrol and generator.

  • The Craft Guild of Chefs |Pastry Chef of the Year
  • Four Tea GuildAwards
  • Group Chef of the Year, restaurants 2014 |Restaurant magazine

Find out more information about the Hakkasan Group here.