Raised in a family where both parents worked in catering, Stuart knew from a young age that he wanted to be a chef. The only boy in his school Home Economics class, he went on to study Hotel Management.
Stuart has worked as a sous chef and senior sous chef at a variety of 3 Rosette hotels, and enjoyed working in the food and hospitality sector Stateside and completed several seasons in ski resorts. He’s managed catering functions for up to 1500 guests, and spent time teaching catering skills to the next generation of chefs.
Today he owns Rise Bespoke Foods, a catering and hospitality business, together with his wife Sally who also brings considerable catering and hospitality expertise to the business, together with a core team and a network of specialist professionals.
At Perrys Field to Fork Stuart shares his extensive knowledge on an exciting range of fine food and presentation skills courses including canapés and delectable desserts for both the younger chef and those more accomplished in the kitchen.