Graham was born in Lancashire, starting his culinary journey with an intensive apprenticeship under Chef Gilbert Lefevre at the Midland Hotel Manchester. Following this, he expanded his varied culinary skillset at the Five-Star Atlantis Sheraton Hotel, Zurich.

Returning to the UK, Graham joined Anton Mosimann’s Chef Brigade in the prestigious London Dorchester Hotel. An influential role where his passion for ‘Modern British Cooking’ really came to fruition. After several successful positions in well-renowned British Hotels; Graham then opened the 15th-century Castle Hotel, in Conwy, North Wales; restoring the warm and welcoming reputation of the hotel and winning Best Welsh Hotel in the centenary year of the AA Awards.

In 1997 he played a large part in the opening and development of the unique Carden Park Hotel, Spa and Golf Resort. He later returned to the venue in 2010 where he is still the resident Executive Chef. Running 8 successful kitchens including a 2 AA Rosette Fine Dining Restaurant; The Vines. He prides himself on selecting the best of local British produce in his menus.
Graham is eager to nurture and educate the chefs of the future with a long-standing membership within The Culinary Association of Wales. His responsibilities on the board include overseeing all individuals and teams actively competing across the globe. Events in which he has had great success as part of the Welsh Culinary Team previously. He has been privileged to cook for the Royal Family on numerous occasions and hosted official state banquets on behalf of Wales during notable historic events. As well as his British accolades, he has also played a leading role in worldwide events such as organising the opening dinner for the Moscow Rugby World Cup.

Graham’s skills have been showcased in several TV shows and have been a regular focus in major press publications. In 2006, he was awarded an MBE during Queen Elizabeth II’s 80th Birthday Honours in recognition of his past and continuing service to the Food Industry.