I was Executive Chef in a 1400 person capacity Irish themed pub and restaurant in Bahrain, in the Middle East, where I also project managed the development and opening of French brasseries, and the division's website. I also worked as Executive Chef in a 60 bedroom hotel in the UK catering for conferences, weddings and banqueting for up to 350 people as well as overseeing the hotel's two busy restaurants.

 

I have also worked as Head Chef in a variety of establishments; from a family run Italian restaurant, countryside Gastro-pubs in the UK & French and modern British restaurants in France, through to a Jazz and Blues restaurant in Tucson, Arizona.

 

I love all areas of cooking but in particular I am passionate about patisserie, deserts, bread and chocolate making. I am bi-lingual French and English and also speak a little Italian, some German and Spanish. I am a keen amateur photographer, a musician, and I am an active member of Mensa. I have the STCW 95 certificate for yachts and the Food Safety and Hygiene Level II Certificate.

 

Whether you require my Chef services for your Estate or Private Residence, Yacht or Villa, Business or Private function, I offer an unrivalled service of planning and cooking, with professionalism, care and creativity at the very heart of what I do, which comes from my lifetime of love and passion for all things food..

 

Thank you for your interest

 

Chef E. Jamie Stubbings

I have been passionate about food since I was tall enough to reach my Mum’s kitchen work surface. I have been cooking professionally for over 30 years and have travelled extensively, spending my working life in France, the UK, throughout the Mediterranean, the Middle East and the United States. I honed my skills as a chef by absorbing many different cooking techniques and flavour combinations from the countries I have lived in and visited.

 

I started off, as most chefs do, by cooking and baking with my Mum when I was very young (I still have the red penguin shaped cookie cutter to this day!). After working in a few local village restaurants as a kitchen hand and 'washer-upper' when I was at school, I became fascinated by how the chefs could create such beautiful and delicious food using a few simple ingredients, particularly the patisserie and desserts. I had a passion for cooking and decided to make it my career.

 

I headed to Paris in the late 1980’s to seek work and trained in some large, well known establishments for five years, both in kitchens and on the restaurant floor, soaking everything up like a sponge. I finished off my self-sought education with a six month chef’s apprenticeship at the Paris Ritz, under the mentoring eyes of prestigious head chefs and Meillieurs Oeuvriers de France, Guy Legay and Christian Guillut. Here I learnt classic French cooking with the 'Ritz' twist, as well as completing a 3 month intense patisserie and chocolatier course, whilst working as the translator in the cooking school.

My Background

Having recently returned to the UK, after most of my working life abroad, I have taken Head Chef assignments in a Royal Household in the UK and Private Estates around the Mediterranean in such places as St Tropez and Montenegro in the Adriatic.

 

I have also catered for Private Dinner Parties both in the UK and France, and have freelanced as a Head Chef in Deluxe Chalets in Courchevel and Meribel in the French Alps in winter. I also worked for a season as the Head Chef for a private family in their Ocean-side Property on Lyford Cay, near Nassau, in the Bahamas.

 

I worked as Head Chef on Private and Charter Mega-Yachts, on and off from 1991 until 2014, for a total of over 16 years. I cooked for prestigious yacht owners and their often celebrity and A' list guests, and travelled throughout the Mediterranean and the Caribbean. Over the years I have learned to think rapidly on my feet to produce varied and imaginative menus, with sometimes limited local resources, occasionally in small and cramped galleys and at times for a variety of special dietary needs. I am passionate about provisioning at local markets and discovering local produce, recipes and delicacies. Working in small galleys over the years has led me to be super clean, efficient and tidy, as in a limited space, a small mess can soon become a big deal.