Job History: Swallow Hotel Stockton 1987-94, Ayton Hall 1994-94, Didier's Hartlepool 1994-98, Al Syros 98-2000
What do I like about working here? The staff and meeting peopleFavourite dishes I like cooking: Thai food
Favourite dishes I like eating: Thai food
Favourite holidays: New York, Thailand and China
Places I'd like to visit: Australia but won't because of spiders...
Heroes: The one and only Status Quo! and the Boro.
Krimo says: I met Colin long before he started at Krimo's in July 2000. He worked with Didier, my best French friend in the whole world. Didier is one of the best chefs I know personally and to get to employ someone who had worked for him was an honour for a cowboy cook like me.
Colin is tall, very, very tall and bloody thin for a chef! You know the old saying "Never trust a thin chef!" Colin has broken the mould... among other things.
From the heights of his cool head he makes all the staff look and warm up to him. His funny lines often stump newcomers but those waitresses or young chefs who have fathomed him out will always try and come back with a quick repartee.
He runs a tight ship, making all the "sailors" very comfortable even on rough evenings when waves of orders batter the galley every few minutes.