Jerry joined Sundial Group in 1998, transferring from Courtaulds plc with Woodside, Sundial's Warwickshire property.  From Head Chef he became the venue's General Manager, before occupying the position of Group Executive Chef and eventually becoming Sundial Group's Operations Director.  The title 'Executive Chef' remains his however, and is used when Jerry is working in a food-based context, such as when he oversaw the production of '36forEight', Sundial Group's Cookbook, or when he writes his regular articles for Learning Magazine.  He is frequently called-upon either to design, judge (or sometimes both) prestigious cooking competitions within the hospitality industry.

Jerry trained at The Ritz in London, during his time there cooking for HM the Queen and the Queen Mother.  Spells at Grosvenor House and 90 Park Lane (both London) followed, before a stint at L'Oasis in La Napoule, France - a three Michelin-starred restaurant.  Various Chef-de-Cuisine positions in the Midlands followed before he arrived at Woodside.  His style is Modern British cuisine using classical ingredients and his signature dish is Pan fried blade of beef, creamed potatoes and forestiere sauce.

His first contribution to our online Resources is a guide to enhancing your mealtime experience but Jerry's expertise is not limited to the kitchen.  His experience first as a venue's General Manager and currently as a Venue Group's Operations Director gives our team of experts a superb insight into the operational challenges a venue can face and will allow you to understand how you can use awareness of these to your advantage.