Chef Damien Boodhun-Caudan Street Kitchen

I started my career at 14 as a weekend job washing dishes I quickly took on other tasks in the kitchen and my Chef encouraged me to get a professional qualification ,while at college one of my teachers saw potential in me and got me a job at the Grand Hotel Birmingham . I thrived in the busy environment and went on to work for more than 5 years at the Burlington Hotel one of Birminghams oldest establishments ,I learned classic French cooking time management and high end banqueting and fine dining .

I eventually went on to work all over the uk including royal Ascot ,the Devonshire arms( Michelin star ) Lords ,Wimbledon and many more