I'm Siobhan, a dedicated chef de partie with eight years of notable experience in the culinary world. My love affair with the culinary arts started from a young age and led me to pursue a degree in home economics, followed by a three-year culinary school journey. There, I pushed myself and was rewarded with distinction grades, proving my mastery over culinary techniques and skills. Over the years, I've had the honor of serving high-end hotels and working at a renowned private members club in London, which has honed my abilities to manage personnel in bustling kitchen environments. From cooking for star-studded events to preparing breakfast, lunch, and dinner on a daily basis, I have always enjoyed showcasing my skills in diverse culinary settings. I even have experience with bespoke meal preparation for those with unique dietary requirements and busy schedules. Moreover, my culinary portfolio doesn't stop at everyday dishes, I am also capable of crafting delicious and visually appealing pastries, making me perfect for those looking for a private or a family cook, pastry chef, and supervising chef for events or schools. My culinary range spans around the globe including Korean, Mexican, Indian, French, British, Italian, Middle Eastern, Japanese, Thai, Vegetarian, and Chinese cuisines, so your palate is sure to be delighted. In terms of personal credentials, I have a Culinary Arts Diploma and a Certified Master Chef/Certified Chef de Cuisine title. I am also a certified Food Handler with in-depth knowledge of nutrition, dietary requirements, sanitary, and hygienic standards, giving you peace of mind that your food is prepared with utmost care. My hobbies include cooking (obviously!), visiting restaurants, art galleries and photography. I’m also trying to learn Spanish as my sister lives in Madrid and I love the food there and would love to be able to speak the language too. Available at varying times throughout the week encompassing mornings, afternoons, evenings, and nights, I am looking to fully dedicate my time and skills to a full-time, live-out position from the 10th of January, 2026. I am more than happy to answer any of your questions, so feel free to ask!

I have been to culinary school for three years and passed with distinction level in all my exams. Qualified senior chef de partie with level 3 health and safety training and level 3 first aid. I have worked at a private members club, hotels and most recent at a newly launched start up at Spitalfields. I can do day to day meals, meal prep and events.