In  1995,  Jamie joined Four Seasons Hotel London as Sous Chef in charge of  Lanes Restaurant, Banqueting, Lounge/Bar and Staff Food.  His career blossomed  and  within one year was promoted to Executive Sous Chef.  He managed  a  team  of  50 chefs and 20 porters throughout all of the food outlets, and at the same time was responsible for the planning of menus, organisation of all food outlets and staff scheduling.  In February 1998 Jamie  along  with  Executive Chef Eric Deblonde and the Pastry Chef won the  Gold  Medal 1(superscript: st) in Class at the British Open Cookery Championships  La  Parade  De  Chef  at Hotel Olympia.  This prestigious event attracts entrants from all over Europe.  Jamie is also a member of the Association Culinaire Francaise.

Growing  up  as  the  youngest in a family of five children with a seven year  age  difference  between  him  and his older sibling, Jamie had to fight  and  make  a  lot of noise to get attention in this large family. His mother owned and operated a pub which left him under the care of his brothers  and  sisters.   He  grew  up  in a fun and active home and his creativity  began  early on as he developed mischievous ideas to cope up with his brothers and sisters.

As  a  child  of  a  pub  owner,  Jamie's interests were more toward the catering  trade  than  cooking.  Though after taking courses at Highbury College  of  Technology  in West Sussex he found that he was nurturing a great  love  and  appreciation of food. He also began a private catering business  to  help underwrite his training costs.  He excelled at study, won   'Student  of  the  Year'  and  finished  his  training  with  high distinction.

In 1986 he was recruited from school by the Chef de Partie of A L?Ecu de France  Restaurant  in  London  where  he  developed  the  grounding and backbone  for the discipline and creative recipes which have stayed with him  through out his career.  When the owner sold the restaurant in 1989 Jamie  was  sent  by the Chef to The Connaught Hotel where he worked for one  year  as  Commis  Chef.  He  was  charged  with creating the buffet presentation  and  prepared dishes from the ala carte menu before moving on  to  France  where  he  sought  to  improve his knowledge of food and language for the benefit of his career.

In  Normandy, France, Jamie started his career as a Chef de Partie at Le Mesnil   Grand  Hotel  in  1989.   He  helped  open  the  country  house hotel/restaurant and assisted the owner as the acting Head Chef when the position  was vacant.  The owner was so pleased with performance and his creative  and  imaginative  cooking that two months later he was offered the  position  as the Head Chef at the age of 21. During his three years at  Le Mesnil Grand Hotel they achieved high recognition by becoming one of  the  finest  and  busiest French restaurants in Normandy.  Privately owned  and run the owner trained Jamie in the art of managing people and controlling food costs.

In  1992  Jamie  returned  to  England as Head Chef at The Springs Hotel where  he  stayed for three years. He was responsible for the property's food  preparation and ten culinary staff members for this luxury country house/hotel. It was here too that he met his future wife Ariane.

According  to Jamie, ?Cooking is an affair of the heart - when done well it combines the art and beauty of fresh, delcious food with the love and creativeness  of  cooking."   He says, "Food not only has to look great, but  also  has  to  taste  great.? Coming from London to the Maldives he found  himself  immersed  into  a  new  and  exciting culture. The fresh products  and  unique ingredients make the creative process so much fun! Jamie  adds,  "The 36 chefs that we have at Kuda Huraa are enthusiastic, dedicated  and  loyal  group of people who put their heart and energy in preparing  the food.  I'm looking forward to reopening the Reef Club and revamping the menus in all the outlets."
 

Four  Seasons  Resort  Maldives at Kuda Huraa features three restaurants and  two  bars.  Cafe  Huraa  is the Resort's main restaurant and serves breakfast,  lunch and dinner daily. Baraabaru Restaurant is the Resort's signature  restaurant offering fine dining dinner service.

The Reef Club serves  breakfast to all water villa guests and evening cocktails to all Resort  guests.  The  Poolside  Terrace  &  Bar  serves light snacks and refreshing  libations. The Nautilus Lounge serves great drinks plus live music and movies nightly. Room service is available 24 hours a day.

Jamie  has replaced Gary Johnson who is now posted at Four Seasons Hotel London.