Jamie Richard Allsopp
Market Harborough,UK
Summary
Experienced culinary professional with focus on creating bespoke dining experiences for discerning clients. Specialises in crafting diverse, seasonal menus and maintaining impeccable kitchen standards. Achieves client satisfaction through blend of creativity, precision, and attention to detail.
Overview
16
16
years of professional experience
1
1
Certification
Work history
Freelance Private Chef & Chef Consultant
Freelance Private Chef & Chef Consultant
UK
01.2020 - 06.2025
- Plan and execute personalized dining experiences for private clients, focusing on seasonal ingredients and dietary requirements.
- Provide consultancy and chef services to restaurants and hospitality businesses, including menu development, kitchen efficiency strategies, and staff training.
- Manage the nutritional needs of clients, creating balanced menus aligned with their health goals.
- Successfully build and maintain relationships with clients by delivering exceptional culinary services tailored to individual preferences.
Executive Chef
Lost Brewing
Leicestershire
01.2017 - 01.2019
- Oversaw culinary operations across four sites, ensuring consistency in quality and presentation.
- Directed and trained kitchen staff, fostering a high-performing and collaborative environment.
- Innovated seasonal menus to align with brand identity and customer preferences.
- Managed inventory, supplier relations, and cost control measures to optimize profitability.
Head Chef/Kitchen Manager
Bowden Stores
Great Bowden
01.2016 - 01.2017
- Spearheaded day-to-day kitchen operations, including staff management and scheduling.
- Designed and implemented menus, reflecting local and seasonal produce.
- Established effective systems for inventory management and supplier coordination.
Head Chef
The Red Lion
Great Bowden
01.2012 - 01.2016
- Directed all culinary activities, from menu creation to staff training and kitchen efficiency.
- Collaborated with suppliers to source high-quality ingredients while managing costs.
- Delivered consistently exceptional dining experiences, earning repeat business and accolades.
Sous Chef
Scott’s Restaurant
Mayfair, London
01.2010 - 01.2012
- Ensured quality control and consistency in one of London’s premier fine-dining establishments.
- Supported the Executive Chef in menu execution and daily operations.
- Played a key role in training junior chefs and maintaining a high-performing kitchen team.
Education
Advanced Level Qualifications - Economics & Business Studies, Environmental Science, Leisure Studies
Robert Smyth Academy
GCSEs - 10 GCSEs (Grades A-C)
Robert Smyth Academy
Skills
- Culinary Creativity & Menu Development
- Kitchen Operations Management
- Private Dining & Client Customization
- Nutritional Planning & Dietary Adherence
- Team Leadership & Staff Training
- Organization & Problem Solving
- Adaptability in High-Pressure Environments
Certification
CeMAP 1, 2, & 3, Certificate in Mortgage Advice and Practice
Timeline
Freelance Private Chef & Chef Consultant
Freelance Private Chef & Chef Consultant
01.2020 - 06.2025
Executive Chef
Lost Brewing
01.2017 - 01.2019
Head Chef/Kitchen Manager
Bowden Stores
01.2016 - 01.2017
Head Chef
The Red Lion
01.2012 - 01.2016
Sous Chef
Scott’s Restaurant
01.2010 - 01.2012
Advanced Level Qualifications - Economics & Business Studies, Environmental Science, Leisure Studies
Robert Smyth Academy
GCSEs - 10 GCSEs (Grades A-C)
Robert Smyth Academy
Similar Profiles
Henry F. Griffin, IVHenry F. Griffin, IV
Executive Chef/Butcher/Owner at Self-employed, Executive Chef ConsultantExecutive Chef/Butcher/Owner at Self-employed, Executive Chef Consultant
Roland HicksRoland Hicks
La Morena Kitchen at Chef/ ConsultantLa Morena Kitchen at Chef/ Consultant
FRANCK ZIG0FRANCK ZIG0
Freelance chef at Freelance chefFreelance chef at Freelance chef
Amber WikeAmber Wike
Babysitter at Babysitting By AmberBabysitter at Babysitting By Amber
Harley HadinghamHarley Hadingham
Communications engineer Submariner at Royal NavyCommunications engineer Submariner at Royal Navy