Today we’d like to introduce you to Nigel Drayton.
Hi Nigel, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I started at Hymans at the age of 15. Got my first sous chef position at 22 yo at southend brewery and smokehouse. Became kitchen manager at the Charleston crab house at 24 yo, worked at Anson’s and 82 queens. Became executive chef at Vickery’s bar and grill at age 27. Opened Nigel’s at the age of 33
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It hasn’t been a smooth road but it’s been worth the ride. Financially, getting the right staff, dealing with theft, price increases, and more
Can you tell our readers more about what you do and what you think sets you apart from others?
I’m a creative chef. I have a passion for food and I love seeing people eat
So, before we go, how can our readers or others connect or collaborate with you? How can they support you?
I could really use someone to invest in some of the ideas I have. I’ve never experienced a helping hand. Everything I’ve done i had to do it on my own
Contact Info:
- Website: https://Nigelsgoodfood.com
- Facebook: Nigel drayton
