About Sorted Chef
30 years in kitchens. 20 years living coeliac.
I’ve spent over 30 years in professional kitchens and hospitality, and around 20 years living with coeliac disease.
I understand the pressure of a busy service and the realities of running a kitchen. I also know what it’s like to be the guest who can’t risk getting it wrong.
It started with a diagnosis.
It became a business.
The idea behind Sorted, Chef came shortly after I was diagnosed with coeliac disease.
I owned a pub at the time, and suddenly had to learn everything about gluten-free food, preparation and kitchen safety – fast.
Rather than add a couple of token options, I rethought the menu. Before long, much of it was gluten-free – and something interesting happened. We built a fantastic following and saw how much opportunity there was for a business willing to get it right.
That experience planted a seed.
After relocating, I took it much further. I moved into management with some of the biggest names in fast food, hotels and coffee shops — including Burger King, IHG and a major coffee brand — learning what it takes to keep standards consistent across busy kitchens and large teams, with regional training and implementation responsibilities along the way.
I also trained kitchen teams in high-end hotels in Bulgaria and Morocco, focused on gluten-free knowledge, food preparation and kitchen controls.
I wanted to see how the big operators handled gluten-free: ingredients, preparation, cross-contact controls, staff training and, most of all, the customer experience. I saw what worked, where businesses fell short, and how the right knowledge and systems turn gluten-free from a headache into a genuine commercial opportunity.
Eventually, the pieces came together. Sorted, Chef was born.
Previous employers are mentioned for background only; they don’t endorse or sponsor Sorted Chef.
Both sides of the pass.
Most consultants know kitchens or know coeliac disease. I’ve lived both. That means advice that works for your chefs during a rush and for the guest reading your menu, wondering if they can trust it.
Real kitchen experience. First-hand understanding. Practical solutions that work.
Experience at a glance
- Over 30 years in professional kitchens and hospitality
- Living with coeliac disease for around 20 years
- Ran a pub and built a successful gluten-free offering
- Management roles with Burger King, IHG and a major coffee brand
- Independent hospitality businesses
- Regional training and implementation responsibilities
- Hands-on consultancy in high-end hotels in Morocco and Bulgaria
- Working directly alongside kitchen teams
Now, I’m here to help you do it too.
Today it isn’t about putting a gluten-free option on the menu. It’s about getting the whole experience right – for the kitchen, the business and the customer. Have a look at what I do and where I work.
Got something that needs sorting?
Wherever you are in the UK, tell me what’s going on in your kitchen and I’ll come back to you personally. Running a restaurant in Dorset or Hampshire? You may qualify for a free opportunity review.