What was your first-ever job? I was commis chef at the Pembroke Hotel in Blackpool. Give us a quick run-down on your career to date. I worked as a chef for 13 years for Copthorne, Hilton & Marriott groups, ran the fine dining Dysons Restaurant in the Leeds Marriott and was head chef of Marriott's Leeds/Bradford Courtyard hotel. How did you get where you are today? I was employed as a buyer for Morrisons for four years and moved to Makro as its dairy buyer in 2001. I have since taken on the role of catering customer manager at Makro. What part has luck played in your career? I was lucky when I left catering and applied to Morrisons, as I had no degree, but my career as a chef meant I had the skills and expertise. What is the best decision you have made in your career? Becoming a buyer because I can use the knowledge I gained as a chef, but still be involved in a fast-paced industry. What is the worst? I missed becoming a chef at Turnberry Hotel in Scotland by a week as I was on holiday. Who do you most admire in the grocery industry? Ken Morrison for his vision and never forgetting his roots. Do you have a mentor and how have they helped you in your career? My mum, dad and my wife Nicole. They're always supportive and advise against bad decisions. What is the most important piece of information you have ever been told? Treat people as you would like to be treated. If you could change one thing in the grocery industry what would it be? Get customers to start using local and independent retailers more often. What is the most rewarding part of your job? Positive feedback from customers. What advice would you give to someone starting out in the industry today? Be yourself and work hard. The opportunities that could open up are endless. What do you like doing when you are not working? My four daughters take up most of my time, but I support Bolton Wanderers and have been hacking lumps out of the local golf course. Where do you hope to be in five years time? Customer services manager/divisional manager of food buying.