Graham is regarded as 1 of the worlds most innovative chefs spanning a lustrous career over over 30 years.
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, Louis 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 including a Michelin* star.
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 Gold Medals in International culinary competitions.
He achieve Michelin star status at the young age of 34. And continues to push culinary boundaries for the future by the means of his world renowned philosophyof C#D Theory, formula for connective creations.
He is also a master patisserie chef who uses both elements of Michelin savoury experience cross over to sweet formulation to create something extra-ordinary in visual taste and experience.
Graham was the 1st retail chef to ever have been picked to compete for the prestigious MCA (MOFGB) pastry award in 2013 as well as also appearing on the 1st series of BBC GBBO Crème de la Crème.