A lifelong culinary explorer, Dan’s cooking philosophy blends world cuisines with local ingredients. “Food should be simple at its core, but full of possibility - start small, then build on it with creativity, curiosity, and respect for ingredients,” he explains. Dan taught himself through cookbooks, world travel, and countless dining experiences, rather than following the traditional brigade system. A path that led him to a Head Chef job at 21.

With hospitality in his blood - his grandparents owned a pub by the sea - Dan combines nostalgia with the flavours and techniques he has picked up on his travels around the world (plus a healthy dose of experimentation and creativity). 

Today, he is Chef Director at Hucknall Pubs and has held senior roles in 5* hotels, city kitchens, and his own ventures, including Executive Chef at Royal London House, Head Chef at Counter Vauxhall, Big Easy, and Jimmy’s Farm, as well as founding his own consultancy, Manifest Food Management.

Dan’s Plant-based ethos 

Plant-based food has always been central to Dan’s approach. While many chefs treated veg as an afterthought, he’s always believed plants should take centre stage. Inspired by the Mediterranean, India, and East Asia, he creates dishes where meat is optional, but flavour is never compromised.

A defining moment came when he designed a vegan junk food menu for a brewpub within a 5* hotel - proving that indulgent, flavour-packed plant-based food can stand proudly on its own. Dan now brings all of this knowledge and experience to our busy plant-based product development kitchen at Vegetarian Express.

Dan's Top Tip for Chefs

  “Add layers of flavours and start with a strong base - onions, garlic, root vegetables. Start with something good, build on it, keep the flavours clear — and you’ll never go wrong.”