Oliver began his culinary journey in a small café while still at school. After leaving, he joined Entier, a production kitchen in Westhill, where his passion for food flourished and his skills developed.

Growing up, Oliver was always around good food, and from a young age he had a love for tasty food. His gran was a major inspiration, introducing him to fine dining and showing him how exceptional food can be.

Culinary goals

Oliver’s long-term goals are to succeed as best he can in the industry and hopefully one day have a restaurant he can call his own. What Oliver loves most about being a chef is how creative you can be while cooking and how you can truly put your own stamp on a dish.

Reaction to becoming a finalist

Oliver felt so happy and proud to have made it through to such a major and prestigious competition. He thinks the brief this year is great and has allowed the competitors to be creative and make the dishes their own, as well as the honour of getting to use some of the highest quality ingredients.

His starter was heavily influenced by the time of year of the final, using carrots and spices to make it really enjoyable to eat in colder weather with a real autumnal vibe. The main course was inspired by what he thought would pair best with chicken, using seasonal ingredients and flavours he personally enjoys.

His dessert was designed with the idea of using fruit that is in season and preserving it through various techniques, as well as highlighting all the ways you can do this so you can enjoy the seasonal flavours all year round.

Culinary influences

Oliver has always looked up to Gordon Ramsay and his success in the industry, but in recent years he would have to say he takes most of his influence from his executive chef, Orry Shand, with his style and standards of food. All of Oliver’s personal motivation comes from his passion and obsession with food.

Winning Young National Chef of the Year would be a dream come true and a massive goal complete for Oliver. It would also be an incredible step towards his future, setting him on a promising path toward a successful culinary career.

Simple but tasty

Oliver has many favourite dishes to cook, but one that stands out is the starter from his first competition, which was a pan-roasted turbot with cauliflower purée, butter sauce, pickled cucumber, and Romanesco florets. It’s a simple but tasty dish and will always hold a special place in his culinary journey

Follow your gut

The best advice Oliver has ever received is simple: “Always follow your gut and it will always take you where you’re supposed to be.”