Clare decided to become a chef aged 15 and promptly started accumulating work experience in her school holidays, first at a restaurant in her local Bushmills, in Northern Ireland, where she began her love affair with food.
Clare moved to England to undertake a two-year chefs’ apprenticeship aged just 16. She then did a year’s stint at London’s Bibendum before becoming sous chef at St Enodoc Hotel in Cornwall. Later, she moved to Sydney and worked for a catering company, where she was promoted to head chef. Throughout her early career, she squeezed work experience placements into holidays and sabbaticals, working under chefs she admired, including Michael Caines, Thomas Keller, Heston Blumenthal, the Roux brothers and Alain Ducasse.
Clare joined Restaurant Gordon Ramsay in London in 2002, aged 24, and became head chef in March 2007. She is known for her rigorous, uncompromising standards, her drive and her strong work ethic.
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