Story So Far: Sophie began her career in law, working as General Counsel in financial services before founding and running a corporate intelligence company. In 2019, she completed the Leiths Diploma in Food and Wine, graduating with distinctions in both the culinary and WSET wine certificates. Not long afterwards she was diagnosed with an aggressive blood cancer during the pandemic. Recovering from that experience pushed her to re-evaluate and pursue her dream of being a chef.

She went on to work in professional kitchens, including the Michelin-starred Kitchen W8, alongside private cheffing roles at Winfield House, Thorpe Estate and Naworth Castle. Sophie later became Head Chef at a brasserie in Notting Hill and reached the quarter-finals of MasterChef The Professionals 2024.

She subsequently founded a Southern France-inspired café in Chelsea. She is currently Executive Chef at a restaurant in Barnes and also works as a private chef for a household in West London. Sophie has also been invited to run masterclasses at Castello di Montalero, Piedmonte and Divertimenti, Chelsea.

Food Style: Sophie’s cooking is light, seasonal and Mediterranean in spirit, with classic technique at its heart. She takes ingredients at their peak and lets them shine, adding thoughtful touches that bring balance without over-complication. She loves cooking dishes like early Summer Chalk Stream trout with ajo blanco. It celebrates two brilliant ingredients: the delicate fish and refreshing cucumber, with savoury Marcona almonds adding texture. It's vibrant and elegant, but above all delicious.