PORTFOLIO
food as medicine, medicine as food
/COLLABORATE
HEAD CHEF
Bespoke menu development, recipe curation, kitchen management, staff training (boh & foh), inventory, financial management, quality checks and dialogue with teams, creative direction
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RESTAURANT CONSULTANT
Menu development, recipe curation, kitchen management, staff training, inventory, financial management, quality control, creativity and creative direction, including staging events from 1-100,000 persons
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STYLIST & Writer
Photography and food styling, book proofing and publishing, published author and ghost writer, mixed media, food and hospitality reviews, articles, research and development
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/NOURISH
We have two lives, and the second begins when we realise we only have one - Confucious
I was part of the team to open the first keto/paleo/celiac focused eatery in the UK in North Somerset - Sow and Arrow. It was here that I gained a greater understanding of food and fuel for the body, and how the body works - using ingredients for optimum nutrition, learning how the body responds, and how food and other elements affect us in both positive and negative ways.
I have stayed keto almost since then with the odd cheat day! But Pauline Cox taught me a great deal, which has led me to my degree and hopefully a Masters in Nutrition. This is a major reason I always keep the restaurants and those around me well fed.
/EXPERtise
My expertise has been forged through years of hands-on experience and a dedication to continuous learning. I have had the privilege of working alongside outstanding chefs; from Mark Hix, Bryn Williams, Giles Thompson, Peter Gordon and Anna Hansen, to Miles Kirby, Nico Ladenis, Marco Pierre White and Bill Granger amongst others. Always learning from their wisdom, and embracing the intricacies of taste, texture and discipline, whilst producing exquisite food with the team at rapid fire speed and accuracy. This journey has instilled in me a profound understanding of the nuances of flavour, a flair for creativity, and a commitment to quality.
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Head Chef. Working with Bryn Williams to curate the finest, seasonal produce from Wales and beyond. Founders Dylan Griffith, Rowan Hobbs, Grant Maunder, and Bryn Williams.
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Private Contract. Chef and Author Support. All culinary ops, development of cookery book, recipe testing and content.
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Private Contract. All culinary ops. Chef duties for large and small scale events. Based in London and Mallorca.
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Creative Chef. Sustainable, speciality coffee and fresh, locally sourced food. Founded by David Davies, Alex Jenkins, Angela Gidden, Rhys Champion and Haydn Darke.
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Head Chef. Offering award-winning local and Spanish produce, in addition to the finest Spanish wines. Founded by Tom, Owen and Natalie Morgan.
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Global Creative Chef. All culinary ops, interiors, design and recruitment and training. Built 9 restaurants from the ground up, with responsibility for 15 overall. Author support for two published cookery books. Based in UK, Australia, Japan, Seoul, Hawaii, California. Founded by Bill Granger.
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Head Chef and Co-Founder. Simple celebration of great seasonal food, based around a natural wine bar. Founded by Julian Biggs and Claire Lattin.
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Head Chef and Co-Founder. Simple, seasonal Mediterranean food, natural wine, fermentation, and drinking vinegars. Founded by Julian Biggs, Claire Lattin and Rory McCoy.
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Head Chef and Co-Founder. Simple, seasonal Mediterranean food, natural wine, fermentation, and drinking vinegars. Founded by Julian Biggs, Claire Lattin and Rory McCoy.
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Chef Director. All culinary ops. Responsible for 9 restaurants in London, and The Oyster & Fish House, Lyme Regis. Telegraph editorial columnist, all events. Founded by Mark Hix.
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Head Chef. All culinary ops. UK’s (then) leading events company, Urban Caprice.
/The Ivy, London
/Scotts, London
/J Sheekey, London
Bespoke menus for: no.10 Downing St, Madonna, Evgeny Lebedev and Tom Ford. Overseeing 45 chefs. EBITA growth from £3M to £13M. Owned by Richard Caring.
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Sous Chef. Kitchen mgt, team collaboration, quality control, menu development, leadership, staff training and events. All-day cafe and formal dining with Antipodean fusion menu, tapas and New Zealand wine list. Founded by Peter Gordon and Anna Hansen.
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Sous Chef. Kitchen mgt, team collaboration, quality control, menu development, leadership, staff training and events. Founded by John Payne.
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Chef de Partie. Station mgt, team collaboration, quality control, menu development, leadership. Founded by Sir Edward Watkins.
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Commis Chef. Food prep, kitchen ops, hygiene, R&D. Maybourne Hotel Group
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Commis Chef. Food prep, kitchen ops, hygiene, R&D. Founded by César Ritz.
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FORAGING
Foraging was something our ancestors did instinctively.
I had the pleasure of buying from, and more importantly working with Miles Irving, an internationally renowned wild foods expert who has collaborated with some of the world's best chefs. He showed me the how, why, what and where of foraging - a lost art, and way of life that is becoming increasingly popular as more and more of us pursue eco-friendly, cost - effective, sustainable lifestyles.
Learning how to recognise the rich variety of wild food that surrounds us is something I’ve continued, as I travel the different coasts and areas of the United Kingdom, as well as internationally. (I’m a little more careful outside the UK!)
/SEASONAL
/RECIPES
THe burnt chef project
The Burnt Chef Project is a mental health initiative established to address the high rates of stress, anxiety, and other mental health issues among chefs and hospitality workers. The project aims to raise awareness about mental health challenges, reduce the stigma associated with seeking help, and provide resources and support for individuals in the culinary field.
Having suffered a stroke from the volume of work, addiction and lack of support or awareness from people around and above me, I aim to promote healthier working environments, and deliver support to all of my teams whenever they need it.
Some people in addiction aren’t always ready to be helped, but we can keep an eye out for signs, and plant the seed should they need help in future. The same echoes for abuse, sexism, racism and people like myself, who have disabilities.
There is a place and space for all of us to be in the kitchen!
#notjustforchefs
LET’s Talk..
julian.biggs@icloud.com
Penarth, South Wales,
UK