Sarmado began his career in food aged fifteen as an apprentice chef at the Michelin starred “Relais & Chateaux” Hotel Gravetye Manor in West Sussex. He went on to work with the Roux Brothers and alongside some of the UK’s leading chefs. As pastry chef for celebrity cook Anthony Tobin, he was introduced to Richard Neat and was taught the art of the craft.
By the age of twenty, Sarmado was working in Porto Cervo, Sardinia as head chef of a prestigious restaurant offering locally sourced & often organic produce.
On returning to the UK he managed catering operations for both The Daily Mirror & The Daily Express newspapers and the worlds largest advertising agency, McCann Erickson, who reviewed him saying he made “probably the best food in London.
Sarmado has worked as head chef at high-end events, including the state opening of Parliament and has had clients such as celebrities, fashion houses, heads of state and the CEOs of some of the worlds leading industries.
By the year 2000, following the creation of a successful events company and having worked as a chef in the film and television industry it was time for something different. Having explored the best in fine dining Sarmado felt there was something missing.
In 2004 he was introduced to Macrobiotic and Ayurvedic foods which completely transformed his approach to both food and cooking. Both could be used to bring about an optimal state of health and well-being, which was so very different to how he had been initially taught.
He then trained in various meditation & holistic practices throughout Asia before discovering Raw Foods in Thailand during 2006. In 2010 he studied David Wolfe’s Longevity program, trained as a raw food coach with Karen Knowler and participated in many fasting and detox programmes. Since then he has dedicated his time to personal development, going on to create his own company RawLoveLife enabling him to teach, share and coach on the benefits of a raw food lifestyle.