Chef Lockwood
Full name: Adam Clive Lockwood.
Date of Birth: 22nd September 1972.
Place of Birth: Huddersfield, West Yorkshire, England.
Permanent address: 26/9 Soi Bang San Wan, Kamala, Phuket, Thailand.
Health: Excellent.
Home Phone: +66 876 385 470 Current
Mobile: +1 305 786 8371 148 USA
Mobile: +66 856 193 567 THAILAND Current
LANGUAGES: English – Conversational French – Conversational Spanish Beginners Thai

Resume Attached


More than 19 years experience in professional cookery. A Chef who cooks from the heart with passion and pride. Specializing the last 10 years in large-scale food operations especially in large banqueting, buffets and restaurants. Able to exemplify strong leadership qualities and professionalism. Specializing in a multitude of cuisines from Classical French, Mexican, Asian, American, Middle Eastern, South American and Mediterranean. A very much a hands on person who takes pride in teaching and development. With such a high staff turnover on cruise ships constant training for each individual is imperative to maintain consistency of the product. I learned a great deal working with so many different nationalities and cultures. In the last 7 years at sea I feel that I developed myself as a leader and a colleague, developing a strong and positive workforce taking the utmost pride in constantly providing the best service the team could offer at all times. Leading by example and developing pride our work. Proficient in Microsoft Word, Excel, R.M.S, Lotus, Power Point, I.C.S, Crunch Time and Infogenesis Ordering Systems.

Current $57 000 & Bonus Scheme P/A

Executive Chef, Celebrity Infinity, Celebrity Cruises. Miami, USA. Executive Chef onboard the Celebrity Infinity, a 5* Deluxe Cruise Liner carrying 2400 guests. Daily responsibilities including training, HACCP Systems, Scheduling, food ordering, and inventory and stock control. A kitchen brigade of 124 Cooks and Chefs from all over the world. A very hands on position, Working with the team and developing the team was vital to maintain a very high level of service standards that were expected from the company and all involved.

From Sept 15th 2006 – 18th February 2007

Executive Chef, Norwegian Cruiselines, Corporate Centre Drive, Miami, USA. $6048 p/m, Executive Chef as part of Menu Engineering Programme. Assisting Culinary Director & Corporate Team with MenuDesign, Recipe Writing, Photo shoots, Working Systems & Specifications and overall implementation on NCL Fleet.Executive Chef onboard the Norwegian Dream and Norwegian Sun.

From January 2005 – January 2006
Corporate Executive Chef, Apollo Ship Chandlers, Miami, USA. $60 000 P/A

Corporate Executive Chef, working on behalf of Island Cruises, a 4* Cruise Company, with two cruise ships carrying 1800 guests each. Sailing four months in South America, carrying only Brazilian guests, and eight months in Europe, carrying only British guests. Most of my time was spent working onboard the two ships to implement the new seasons menus and design a new operating structure for both ships. A total of one month spent between Brazil,Uruguay and Argentina sourcing and detailing all food products to be purchased throughout the South American season. In November I was responsible to open a new ship to the company, the “Island Star” after a $35 million dollar refurbishment, featuring 3 buffet restaurants, one International Fine Dining Restaurant and one Traditional Brazilian Churascarrea Restaurant. Overall Responsibilities included all menu writing and implementing, recruitment, purchasing and ordering, training and all overall aspects of the daily culinary operation of two cruise liners.

December 2003 – December 2004
Chef de Cuisine, RMS Queen Mary 2, Cunard Line, Southampton, England

Chef de Cuisine onboard the largest cruise liner in the world. Joined in December 2003 as part of the opening team. Carrying 2800 guests, featuring 10 different restaurants including Canyon Ranch Spa Cuisine, responsibilities include; The Britannia Restaurant, a 1350 seat restaurant, averaging 1400 covers for lunch and 2500 covers daily for dinner, The Kings Court, a breakfast & lunch buffet capable for service up to 5000 guests. 3 themed restaurants, Mediterranean, Asian and English/American, all production areas such as butchery, meat & fish, cold buffet pantry, bakery, crew, staff & officer food halls and restaurants. A live daily demonstration kitchen featuring internationally renowned guest Chefs every cruise, all room service requirements. A brigade of 165 Chefs and Cooks from all corners of the globe, providing a multitude of foods to the highest Cunard standards.

From September 2003 – November 2003
Executive Sous Chef, M/N Costa Mediterranea, Costa Cruises, Genoa, Italy.

Executive Sous Chef onboard Costa Mediterranea, hired by Richard Hill to implement new menus, operating procedure and structure. A 2700 passenger cruise ship. Galley team of 140 cooks and chefs, directly responsible to executive chef and director of services to maintain overall running of all food operations onboard including HACCP systems, scheduling, cost control, food ordering. A very hands on position, Short term contract to implement new menu system and working structure moving into more international cuisines whilst still maintaining a strong authentic Italian flavour.

From 01/07/00 until 15/06/03

From Cook Tournant to Executive Chef, Celebrity Cruises, Miami, Florida, USA. Working on 6 different cruise liners over 3 years, M/V Horizon, M/V Mercury, M/V Century, GTS Millennium, GTS Infinity, GTS Summit.

Working within a fleet of nine 5* Deluxe Cruise liners carrying 2500 guests featuring Michel Roux Classic French Cuisine and also a very wide range of International Cuisines. Michel Roux is the Master Chef for the company and wrote the menus & recipes for a large amount of the food served. Directly responsible to the Food & Beverage manager to maintain the running of the entire operation including training, HACCP Systems, Scheduling, food ordering, and inventory and stock control. A kitchen brigade of 143 Cooks and Chefs from all over the world. A very hands on position, a lot of time spent covering the administration with high levels of staff turnover. Working with the team and developing the team was vital to maintain a very high level of service standards that were expected from the company and all involved.

From 10/12/99 until 03/04/00
Head Chef, Hotel Les Arielle’s, Place de Venosc, French Alps.

A 60-bedroom hotel in the French Alps catering for around 120 guests daily. Responsibilities included food ordering, budgeting, menu writing, food hygiene and sanitation control. A total of 5 British Chefs in a mainly British owned ski-resort.

From 10/08/99 until 08/12/9 9

Snr Sous Chef, Hilton National Hotel, Ainley Top, Huddersfield, West Yorkshire, England. A 114 bedroom 4* hotel catering for 700 covers for plated banquets and a 150 seat restaurant being served a choice of A La Carte dining featuring varied dishes of Thai, British, and Mediterranean cuisines. Directly responsible to Head Chef, duties including training, food ordering, budgeting, menu writing for daily specials and banquets,scheduling, rostering and training a total of 16 Chefs.

From 06/02/99 –Present, When Home
Senior Sous Chef, Headingly Stadium, Leeds, West Yorkshire, England.

Multi outlet catering up to 2800 covers, plated banquets, buffets, and also restaurant service for up to 300 covers. A team of 34 Chefs catering for International Rugby & Test Match Cricket, providing various different style cuisines for various events, private parties, hi-carbohydrate & protein meals for rugby players, fine dining for Directors Dinners to afternoon teas. A very hands on role cooking in the main kitchen and to ensure food is dispatched and served in many different outlets. Working here for a total of 7 years on a casual basis. Directly responsible to the Executive Chef & Director of Catering.

From 16/08/96 until 09/08/99

From Jnr Chef de Partie to Snr Sous Chef, Hilton National, Leeds City, West Yorkshire, England.A busy city centre 4* hotel in the heart of Leeds City featuring 208 bedrooms, catering for up to 900 covers for plated banquets, and a 220 seat restaurant serving a choice of Carvery Buffet or A La Carte from the display Brasserie serving a blend of International cuisines, varied theme specials and lounge menus. Duties included menu writing for daily specials and for banquets, budgeting, food hygiene, food ordering and training a total of 21 Chefs.

From 02/07/94 until 07/08/96

Chef de Partie, Da Sandro's Restaurant & Briar Court, Birchencliffe, Huddersfield, West Yorkshire, England. A 350 cover Italian restaurant and a 70 bedroom 4* hotel complex featuring a banqueting suite for 200 covers as part of the hotel complex. Primarily the pasta chef but worked all sections in rotation as per Head Chef. Also responsible for the banqueting suite for functions. Directly responsible to Head Chef and assisting in menu development and writing. A brigade of 11 Chefs


From 21/02/93 until 28/06/94

Chef de Partie, Old Golf House Hotel, Outlane, Huddersfield, West Yorkshire, England. A 65 bedroom 4*hotel with banqueting facilities for 230 covers. Duties were cooking for the restaurant and lounge areas for around 100 covers per dinner. I was also responsible for the banquets under the supervision of the Sous Chef. A brigade of 9 Chefs.

From 03/08/89 until 15/02/93

From Commis Chef to Head Chef, The Croppers Arms Country Hotel & Restaurant, Marsh, Huddersfield, WestYorkshire, England. 8 bedroom 3*country hotel serving a 30 seat restaurant and around 300 covers per day bar & lounge food and specials. Directly responsible to the owner, duties including food ordering, food hygiene, menu writing, and rostering. A brigade of 5 Chefs and cooks.

18/08/07 Until 20/08/07

Centers for Disease Prevention & Control, Seattle, Washington, USA. United States Public Health & HACCP Systems design and implementation. A study of sanitation and food hygiene control in accordance with United States Public Health procedures.

11/08/04 UNTIL 15/08/04

Advanced Food Hygiene. American National Standards Institute and the Conference for food Protection, onboard Queen Mary 2.

24/09/03 UNTIL 02/10/03
Shipboard Survival Training, Firefighting and Craft Survival
25/05/01 until 31/05/01

Centers for Disease Prevention & Control, Miami, Florida, USA.United States Public Health & HACCP Systems design and implementation. A study of sanitation and food hygiene control in accordance with United States Public Health procedures.

22/09/96 until 23/05/97
University of Huddersfield, West Yorkshire, England.
International Catering & Management Year 1 (BA Honors)

23/07/89 until 10/07/92

Huddersfield Technical College, West Yorkshire, England.City & Guilds 706/1 Catering Pass/Credit. City & Guilds 706/2 Catering Pass/Distinction

03/09/84 until 22/06/89

Salendine Nook High School, Huddersfield, West Yorkshire, England.GCSE passes in Mathematics, English Literature, English Language, Technical Studies, History, Commerce & Domestic Sciences.


Human behavior in the hospitality industry, structure & resources of the hotel industry, hospitality sector studies, financial accounting for not accountants, information technology & management, organizational management, introductory marketing, food & beverage operations, accommodation operations, hotel & catering licensed retailing enterprises, introduction to tourism & leisure, cellar management, international environments, managing discipline, and training & development of people. All studies undertaken at BA1 International Hotel & Catering Management.


I mostly enjoy playing football and snooker. I like to keep fit by going to the gym, mountain biking, learning to surf, and also enjoy swimming, more than I did before I began to learn how to surf! In my spare time I like to cook different style foods, mainly Asian and Mexican, and also enjoy cooking for friends and family. When I am home, often I will do certain outdoor catering dinner parties, birthdays, weddings, BBQs etc. Currently reading books on Thai & Lebanese cuisine, George Best, Johnny Depp & Steve McQueen.


References are available upon request.

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