Harry Hensman
London,City of London
Summary
Accomplished culinary professional with extensive expertise in menu planning, recipe development, and event catering. Demonstrates exceptional skills in kitchen management, hygiene compliance, and team supervision. Adept at budget management and creative problem solving, with a strong understanding of dietary trends and nutrition. Experienced in gourmet cuisine and food presentation aesthetics, with a keen eye for seasonal ingredients. Committed to delivering high-quality culinary experiences while pursuing opportunities to innovate within the industry.
I'm a hard and quick worker, reliable and like the camaraderie of kitchens.
I pride myself on consistently creating delicious, considered cooking to deliver maximum pleasure for guests.
Overview
21
21
years of professional experience
3
3
years of post-secondary education
1
1
Certification
Work history
Private chef
Various clients
London, London
01.2015 - Current
- Catered for large and small parties, delivering fabulous dining experiences for guests.
- Ensured a seamless service for smooth running of events and functions.
- Prepared nutritious meals for clients' improved health and wellbeing.
- Maintained immaculate kitchen standards, resulting in exceptional hygiene ratings.
- Developed new recipes to provide diversity and excitement in daily dining offerings.
- Incorporated seasonally changing menus-an approach that kept dining experiences fresh and interesting.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
Freelance chef
Various
London, London
01.2005 - 01.2015
Freelanced for many of the top London catering companies including Rhubarb, Blue Strawberry, Absolute Taste and Alison Price, along with stages and doing some private work.
I have staged at Kitchen W8, the Square, Eight Over Eight, Tom Aikens, The River Cafe, Dorian, Pied a Terre, Moro, The Ledbury, The Frog by Adam Handling, La Trompette, Angler, Spring, Nahm, Le Moulin de Lourmarin and many others.
Education
2:1 degree in Art History -
Northumbria Univeristy
Newcastle upon Tyne 09.2001 - 06.2004
Skills
- Menu planning
- Recipe development
- Event catering
- Kitchen management
- Hygiene compliance
- Team supervision
- Budget management
- Creative problem solving
- Familiarity with dietary trends
- Nutritional understanding
- Experience with gourmet cuisine
- Food presentation aesthetics
- Seasonal ingredients familiarity
Certification
Food Hygiene Level 3
Affiliations
I love travelling, eating out, staying fit and spending time with family and mates.
Testimonials
"Harry gives eating-in all the exactness, adventure, relaxation and fun of eating out"- Giles Coren
"The bottom line is that Harry is a sublime chef"- CEO Credit Suisse UK and Ireland
"Harry makes healthy food seem incredibly indulgent"- Amelia Freer
References
References available upon request.
Timeline
Private chef
Various clients
01.2015 - Current
Freelance chef
Various
01.2005 - 01.2015
2:1 degree in Art History -
Northumbria Univeristy
09.2001 - 06.2004