A globe-trotting chef who once worked with Raymond Blanc has returned to the college he studied at to share his experiences with the next generation.
Dan Fitzhugh returned to Northampton College, where he first trained more than 20 years ago, to take on a new role as a tutor.
His career has taken him all over the world, from roles in Michelin-starred kitchens to cooking for royalty.
"To [cook] at the level I've done it at, it has to be a passion. That's why I've come back," he said.
"I want to pass that knowledge; that passion on. If you can light that spark, that was enough to send me off on the trajectory I've been on."
Mr Fitzhugh's first role was as an apprentice at Raymond Blanc's two Michelin-starred hotel, Le Manoir aux Quat Saisons, in Oxfordshire, where he spent six years learning the trade.
From there, he moved to Switzerland to work at Richard Branson's exclusive retreat, The Lodge, where the entrepreneur would sometimes "just pop in unannounced".
During his time there, he said he served a host of high-profile guests, including members of royalty and musician Sir Bob Geldof.
He later accepted a job as development chef back at Le Manoir aux Quat Saisons.
'Very lucky'
His career highlights included recipe book contributions, television work, and cooking at high-profile events such as a canopy evening at the Chelsea Flower Show, attended by the late Queen Elizabeth II.
"For someone so small, she's quite intimidating," he recalled.
Mr Fitzhugh is now enjoying his time back in the classroom after taking up the role in January.
He added: "It's been fantastic. I've been very lucky in my career… I've travelled all over the world… it's a real eclectic mix and I just want to pass on all that information and knowledge onto these students."
Offering advice to the next generation, he said: "Organisation is the key. If you're organised, you don't need to be hot-headed.
"I think it's much better to be calm and collected."
