I cook with instinct, skill, and fearless creativity.
Cooking is my daily bread—I dream, sleep and live to cook. I thrive under pressure and I can turn simple ingredients into a multi-course experience without losing balance, flavour, or finesse.
I blend formal training with real-world, high-end experience.
I studied Culinary Arts and earned my diploma, and I also hold a diploma in Food Safety. I grew up around food through my mom’s catering company, and my career has taken me across different countries and service styles—from casual to fine dining—so I know how to deliver consistently for guests.
I make the most of what’s available—sustainably and smartly.
My secret in the kitchen is working with the little I have. I’m very creative when I have less, and I focus on sustainable ways to cook—because every ingredient counts and nothing should go to waste.

































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