By the time I was 10-years-old I knew I wanted to be a chef and got my first job four years later cleaning mussels on a Friday and Saturday night. After graduating from catering college I spent the next few years working my way up from commis chef to head chef in various restaurants across the North of England, working in some of the most highly recognised and acclaimed kitchens in the UK. I love being in the kitchen, experimenting with flavour combinations and creating truly individual dishes for our customers.
Favourite Baba Dish: Yorkshire Lamb with Pomegranate with Prunes Favourite Restaurant: Big George's, Oisten’s Fish Fry, Barbados
I started my career in hotels at a young age, working for Best Western and Marriott International. From there I gained valuable experience managing weddings and large-scale events and soon found my passion for food, events and customer satisfaction. Creating Baba was a dream come true. Working with our customers and being part of their journey to deliver the perfect event menu is an experience I’ll never tire of.
Favourite Baba Dish: Coconut Dhal with Pomegranate Favourite Restaurant: Katz’s Deli, New York
Hannah is such a positive person. Her smile is infectious and instantly puts people at ease. She is extremely organised and her attention to detail is second to none. Hannah's background is in restaurants and she brings a wealth of culinary and customer service experience to the role.
Favourite Baba Dish: Duck a l'orange Favourite Restaurant: Coto - York
A keen forager and bread maker amongst other things! We are lucky to have this talented chef on board. His flavour combinations are excellent. He likes to cook modern dishes but bases them on roots and old traditions. He has a background in AA Rosette restaurants and brings this level of quality to the dishes he prepares. Since Chris has started with us he has pushed boundaries so that we are able to offer the client more.
Favourite Baba Dish: Pressed Yorkshire Lamb Shoulder Favourite Restaurant: Skosh, York
