Michael Nadra
When Michael walked into The Canteen in Chelsea Harbour he thought it was only going to be a summer job. But within two weeks he was cooking on the garnish section for up to 200 covers in a Michelin starred restaurant and was hooked.
1997
After finishing his third year of Naval Architecture & Ocean Engineering at Glasgow University he takes a summer job at Sir Michael Caine's The Canteen. When returning to Glasgow for his final year, Nick Nairn is opening his new restaurant and Michael gets a part time job to feed his hunger for the kitchen.
1998
Graduates from Glasgow University with an Honours Engineering Degree. Takes a full time Chef de Partie position with Nick Nairn.
1999
Moves to London to work with Stephen Terry at Frith Street as Pastry Chef. Joins Petrus as Senior Chef de Partie and begins baking for both Gordon Ramsay at Royal Hospital Road and Petrus, St James. Moves in to the main kitchen after four months.
2000
Join Bruce Poole at Chez Bruche, Wandsworth Common and soon became Sous Chef.
2001
Finishes at Chez Bruce and does stage at The Square in Mayfair and The Glasshouse in Kew. Joins La Trompette in Chiswick as Sous Chef.
2002
Joins Putney Bridge with Anthony Demetre. Works at The Oak in Notting Hill, The Hempel in Lancaster Gate.
2003
Takes Head Chef's job at The Waterway in Maida Vale for Tom Etridge. Moves to The Atlantic in Piccadilly for Oliver Peyton as Head Chef. Gets three month contract ro set up Oliver Peyton's Villa Zevaco in Casablanca.
2004
Rejoins Tom Etridge at the Ebury in Belgravia as Head Chef.
2005
Opens his first solo venture, Fish Hook a modern European seafood restaurant in Chiswick.
2010
Michael decides to expand the menu having missed cooking with meat. Moving away from an exclusively seafood menu, the restaurant undergoes refurbishment and Michael puts his name above the door.
