Robert Lamb is an experienced Executive Chef at the Inner Temple, currently showcasing skills in catering, budgeting, and food preparation. With a strong background in the hospitality industry, Robert has held various roles, including Head Chef at Vacherin and Hospitality Chef Manager at Wilson Vale Catering Management. Robert holds an NVQ Level 2 in Preparation and Cooking of Food, along with advanced qualifications in patisserie and hospitality management from Thanet College and a Level 4 Distinction in Hospitality and Kitchen Management from Smart Training.
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