Private Chef Joseph Sorsby

I have 13 years experience, I was first working in a butchers shop at 14 years of age and then straight into hospitality as soon as I Could work. Juggling college and full time work, then lvl3 as an apprenticeship at a Michelin restaurant. I enjoyed the Michelin starred experience and carried on working at that level. From pastry to savoury. Last position held was sous chef @ 2 Michelin. I also had a little period in the middle east, broadening my culinary and personal experience. Happy to cater for all needs, last year (2020) I was supposed to open my own restaurant, which was catering for all dietary needs. Opening with a lactose and vegan free menu.

For me, cooking is...

Enjoyable, been a passion for many years and the passion has never rescinded. If only grown for fierce.

I learned to cook at...

Sheffield City College, arguably the top culinary college in the U.K. Then multiple Michelin restaurants, also eating out and walking through markets.