Natasha Caton - The Loving Chef personal bio

Food for the soul with Natasha Caton - THe Loving Chef



 



As long as I remember all I ever wanted to do is create passion, texture, colour and taste on a plate, to see peoples delight as they experienced their first mouthfuls of heaven on a plate. It all started around the age of 10 with a small chocolate business supplying local catering businesses with sweet delights.

Went on to be trained with Michelin chef in my early days, qualified in Cambridge and had the honour to serve Steve Hawkins, Lady Di, Daley Thompson while working in Trinity College and various other hospitality arenas around the country.

Become a restaurant proprietor at the age of 28, where we served local communities homecooked traditional menus, private parties and outside catering on a large scale, including VIP tent on race days in Newmarket for thousands of guests a day, throwing my world into living, breathing every moment around food, hospitality and work driven.

I took a change in direction around 2003 and became Senior manager of a seafood bar at Stansted airport for Caviar House and Prunier - the market leader worldwide for its unique selection process and the high quality of its caviar, serving thousands of people, kilos of caviar and popping hundreds of champagne corks a day. During this period, I trained at Ecole Hoteliere Lausanne in Switzerland - widely renowned as the best hotel management school in the world, this grow my passion in customer focus and direction.

I left the hospitality sector for a while and focused my direction else where in life, but the passion and desire to help others, and feed my sweet tooth has drawn me back to the kitchen, so The Loving Chef, offering TLC for your Soul was born.