Mircel started training as a chef at 16 years of age. He soon started working part-time in a professional kitchen while still at college, which in return allowed him to achieve his Professional cookery diploma.
His journey for food has not slowed down since the first day he put on his chef whites. At the young age of 19, he landed his first sous chef at Fredericks restaurant in Angel Islington, allowing him to gain the logistics of running a professional kitchen.
He then moved on to French restaurant Le Boudin Blanc in Mayfair then London’s oldest restaurant Rules, feeding his aspirations for food knowledge with a huge understanding of classic British game cookery. Moving on he then landed himself the Head chef role at Adam Street private members club. His time at the club allowed him to develop an overhauling menu for the club that put its member’s food tastes his utmost priority.
In 2014 Mircel was offered the chance to head up the kitchen team at the South African influenced restaurant High Timber in St Paul’s. He quickly established his own style of food describing it as “modern, ethical and honest, seasonal food with simplicity”. Mircel’s work at High Timber allows him to work with World-renowned Wine Estates in South Africa and has formed a chef partnership exchange programs with one of the world’s best luxury Safari lodges in South Africa, Sabi Sabi Private Game Reserve.