How did you get where you are today? Whilst studying business at college, I discovered my true passion in life - food. It was then that I decided to become a chef and spent the next 10 years cooking in some inspirational kitchens, culminating at Le Gavroche in London. After three years with the Roux brothers I joined United Biscuits working on its branded and M&S businesses. I joined Daniels five years ago, excited about working with New Covent Garden, Johnsons freshly squeezed juices and Pret a Manger.

Do you have a mentor and how have they helped you? Albert Roux has been a "fearsome" yet inspirational teacher.

What is the most important piece of information you have ever been told? "The reasonable man adapts himself to the world. The unreasonable one persists in trying to adapt the world to himself. Therefore all progress depends on the unreasonable man" - George Bernard Shaw. A large part of innovation is focused on either doing things differently, invention or changing the way people think.

If you could change one thing in the grocery industry what would it be? More chilled fixture space.

What is the most rewarding part of your job? Building and working with a team of developers and innovators who constantly challenge my thinking.

What is the one thing you could not do your job without? Time, to think about the future of your business! You have to work hard to create it yet it remains the most vital ingredient of any successful recipe.

What advice would you give to someone starting out in the industry today? Don't be afraid to follow your instincts and speak your mind frankly. But listen to all points of view carefully before you do! Always challenge your own thinking regularly. Our environment changes so quickly that what was right six months ago may not be right now.

What do you like doing when you're not working? Looking after several teams across the UK inevitably means I work away from home most of the week. Spending time with my children, family and friends, which normally involves congregating in the kitchen cooking and enjoying food with the odd bottle of white Burgundy, seems to take most of my spare time.

Where do you hope to be in five years? I love developing and growing businesses that innovate with resulting NPD. In five years I would like to be running a business or group of businesses that have profitable growth as their key objective.