A graduate of Hastings College on the south coast of England, Cliff’s career began in some of the finest kitchens in England. Cliff then headed out of London and moved to The Ritz-Carlton St Thomas, in the U.S.Virgin Islands. As Sous Chef of The Dining Room under Chef Arnaud Berthelier, a talented chef from the kitchen of Alain Ducasse, the focus was French cuisine with Caribbean influence.
Cliff was on the opening team of the 5 Diamond, 4 Star Ritz-Carlton Naples Golf Resort, a 295-room hotel in Florida. He was Chef de Cuisine of Lemonia, an Italian restaurant, where he was awarded 4 Diamonds after just three months at the helm.
In November of 2004, Cliff joined the Sea Island Company as Executive Sous Chef of The Cloister on Sea Island, Georgia, for the opening of the new Cloister Hotel and Beach Club. Cliff was part of the management team who achieved the first 20 Mobil Stars ever awarded to a single hotel and later became the Executive Chef. Cliff was the hosting Chef for the 2010 Inaugural McGladrey Golf Classic held at Sea Island.