Team Chef, INEOS Grenadiers
James Forsyth has been cooking for 15 years. Starting his working career as a butchers assistant and washing dishes at the local pub. He took up a commis position at a catering events company, working side by side with the head chef, here he learnt the fundamentals of cooking.
Moving on to a 1AA rosette restaurant with a small kitchen brigade, the mentoring continued from a highly experienced head chef for two years. Needing a greater challenge, he moved to London for 4 years to work at the 2* Michelin The Square and 1* Michelin Dinner by Heston Blumenthal.
It was at Dinner where he won the William Heptinstall award after being nominated by his peers. This took him to Sydney to gain experience working in the 3 Hats fusion kitchen of Rockpool.
After some time away from the stove exploring east Asia and Oceania he took up a role cooking for professional cyclists at Team Sky, now INEOS Grenadiers. Being in the role of senior chef for 7 years, it has come with much team success.
From being a part of six grand tour wins including Chris Froomes’ three consecutive grand tour victories to multiple stage and one-day race victories.