Originally from Louisiana, USA, Chef Carey trained at Leiths School of Food & Wine in West London. He has worked in both kitchens and bakeries, such as the Spring restaurant in London and The Exploding Bakery in Exeter. He loves cooking all types of food, but especially Mediterranean flavours, fresh pasta and of course, baking. Chef Carey also has a degree in Sociology from Princeton. He currently resides in Devon with his wife and loves the fresh produce local suppliers in Devon offer. Developing new recipes with this fresh produce and menus for intimate private dinners is his passion.