Tim allen chef biography template

Tim Allen was born and raised in Huddersfield. Cooking and a career in hospitality were never initially on Allen’s agenda. His ambitions included becoming a forestry ranger or an environmental scientist. Growing up in the Pennines meant Allen developed a real love of nature and the outdoors. He converted half of his parents back garden into a vegetable and herb patch and went on to work in a slaughterhouse and then a dairy.

Allen’s career began in the humblest of positions as kitchen porter at the Three Owls at Kirkburton. He then progressed onto commis and chef de partis at two of Leeds most prominent restaurants at the time, Michelin starred Pool Court at 42 and Rascasse.

Making the move south, Allen went to work at Studley Priory in Oxford, then at John Burton Race’s L’Ortolan from where we was offered the position of senior sous chef at Burton Race's Landmark Hotel open James martin chef biography.