About
About Me
My Food Ethos
My farm-to-fork philosophy is rooted in provenance, seasonality, and sustainability. Whilst my cooking style is firmly rooted in the classics I also enjoy pushing the boundaries of creativity with cooking and experimenting with new combinations and techniques chefs should let nature guide us, dictating what to cook and when. This approach ensures respect for the natural world and the ingredients it provides. I draw inspiration from visionary chefs such as Simon Rogan, Alain Passard, and Daniel Humm, whose work embodies these principles.
During my culinary journey, I had the privilege of training under the tutelage of Chris Horridge at The Bath Priory hotel, formerly Chef De Cuisine of Le Manoir aux Quat’Saisons. His meticulous approach to cooking and emphasis on precision and innovation deeply influenced my craft. Chris’s ability to balance technical excellence with a respect for nature’s bounty inspired me to adopt a more thoughtful and intentional approach to cuisine. Working alongside him, I gained invaluable insights into the intricacies of classical French techniques while embracing his pioneering ideas about nutrition and modern gastronomy. This experience working within the classical French brigade system shaped not only my skills but also my philosophy as a chef.
My Time at The Fat Duck
A pivotal moment in my career was my internship at The Fat Duck, Heston Blumenthal’s world-renowned three-Michelin-starred restaurant. Immersing myself in this creative culinary playground was an incredible learning experience, offering insight into the art of blending scientific precision with imaginative gastronomy. I worked alongside a team of highly skilled chefs, pushing boundaries to create multisensory dining experiences. My time there reinforced the importance of attention to detail, innovation, and storytelling in every dish I create.
My Style of Cooking
My culinary expertise is built on a foundation of classical French cuisine, but my passion for global flavors has led me to explore and embrace a wide variety of styles. I am particularly drawn to Middle Eastern, Mediterranean, Italian, Japanese, and Nikkei (Peruvian-Japanese fusion) cuisines, finding inspiration in their vibrant flavors and diverse techniques.
Pastry is where my heart truly lies. Whether baking artisan bread, crafting classic French pâtisserie, or tempering chocolate, I find immense joy in the precision and artistry of this discipline. Working with pastry is not only a creative outlet but also a way for me to connect deeply with the roots of my craft.