In our interview, he discusses his vision for each venue within the estate, his approach to cooking, and the impact that mentors have had on his career so far.

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When did you first fall in love with cooking?

Probably as a teenager. I grew up in a family that cared deeply about food and seasonality. My mother was always growing things and making the most of what was available, and I became obsessed with cookbooks and cooking programmes. The more I cooked for family and friends, the more I realised it was something I wanted to dedicate myself to.

How would you describe your culinary style?

Produce-led, seasonal and precise. My cooking is rooted in classical French technique but influenced by Japanese attention to detail and respect for ingredients. I always want the ingredient to remain the star of the dish rather than overwhelming it with unnecessary complexity.

What are you championing in 2026?

Each venue has its own identity while sharing the same values. At The Bryntirion Inn, it’s about creating the sort of pub I love to visit myself: warm, welcoming and rooted in the local community, serving honest food made with exceptional ingredients. Hearth is our creative space, a chef’s table experience we run ad-hoc every few weeks for 10 guests at a time, where we can engage directly with guests and showcase ideas in a more intimate setting. It’s immersive and interactive, allowing people to experience the creative process up close. For all-day dining at Palé Hall, the focus is on accessibility and enjoyment – beautifully sourced ingredients, cooked thoughtfully, in a setting that encourages guests to relax and stay a while. The fine-dining restaurant, that’s set to open in the coming months, will be the purest expression of our vision. It will celebrate the landscapes, seasons and producers of Wales through a refined tasting menu that combines classical craftsmanship with contemporary creativity.

Do you have a favourite dish on the menu?

It tends to change a lot because the menus evolve with the seasons and the best of what we’re able to grow here. At the moment, I’m particularly enjoying some of the seafood dishes we’re developing because the quality of Welsh shellfish and coastal produce is extraordinary. Those dishes really capture what we’re trying to achieve here.

What is your approach to sustainability?

Sustainability isn’t one initiative, it’s a mindset. It starts with respecting ingredients and using them responsibly. We work closely with local farmers, growers and producers, buy seasonally, minimise waste wherever possible and look for ways to use the whole ingredient. The closer we can connect our cooking to the landscape around us, the more sustainable and meaningful it becomes.

Which chefs have inspired you?

Raymond Blanc has undoubtedly had the biggest influence on my career. Beyond his cooking, he taught me about generosity, mentorship and hospitality. Ollie Dabbous has also been hugely influential in terms of creativity and modern thinking. I’ve learned something from every great chef I’ve worked with, whether in France, London or Japan.

What is the most important lesson you’ve learned during your career?

Consistency matters more than occasional brilliance. The best restaurants in the world deliver excellence day after day, service after service. Building strong teams, creating a positive culture and maintaining high standards every day is what ultimately makes a restaurant successful.

What are the biggest challenges faced by the hospitality sector, and how are you tackling them?

The industry continues to face challenges around recruitment, rising costs and changing consumer habits. For me, the solution starts with culture. People want to work in environments where they feel valued, supported and able to develop. We invest heavily in training and creating opportunities for our team, and we are focused on recruiting locally as much as possible . At the same time, we have to be smarter and more resourceful with how we use ingredients, reduce waste and build sustainable business models.

What would you like to be remembered for?

I’d like to be remembered for creating memorable experiences that made people feel something. Awards and accolades are wonderful, but ultimately hospitality is about making people happy. If I’ve helped build restaurants that people remember fondly and mentored young chefs who go on to do great things themselves, I’d be very proud of that.

And what’s your next project?

Right now, my focus is entirely on Palé Hall and realising its full potential. We have a unique opportunity to create one of the most exciting food destinations in the UK, and that’s where my energy is directed. There is still so much to build and so much potential to unlock.