About

About me:

My Food Ethos

My farm-to-fork philosophy is built on provenance, seasonality, and sustainability. While my cooking is rooted in classical techniques, I am passionate about pushing creative boundaries—experimenting with new combinations and techniques while letting nature dictate what to cook and when. By respecting the natural world and the ingredients it provides, I create food that is both thoughtful and deeply connected to its origins.

I draw inspiration from visionary chefs such as Simon Rogan, Alain Passard, and Daniel Humm, whose work embodies a reverence for nature, sustainability, and innovation.

My Culinary Journey

I had the privilege of training under Chris Horridge at The Bath Priory hotel. A former Chef de Cuisine at Le Manoir aux Quat’Saisons, Chris's meticulous approach to precision, innovation, and nutrition profoundly shaped my craft. Working alongside him, I mastered the intricacies of classical French techniques while embracing a forward-thinking approach to gastronomy. The discipline of the French brigade system instilled in me a deep respect for both tradition and creativity.

A defining moment in my career was my internship at The Fat Duck, Heston Blumenthal’s world-renowned, three-Michelin-starred restaurant. Immersing myself in this culinary playground exposed me to the intersection of science and imagination—where precision meets storytelling to create multisensory dining experiences. My time there reinforced my belief that every dish should evoke curiosity, delight, and a sense of wonder.

My Style of Cooking

While my foundation is in classical French cuisine, my passion for global flavors has led me to explore and embrace a diverse range of culinary traditions. I find particular inspiration in Middle Eastern, Mediterranean, Italian, Japanese, and Nikkei (Peruvian-Japanese fusion) cuisines, drawing from their rich flavors and unique techniques.

However, pastry is where my heart truly lies. Whether it’s baking artisan bread, crafting delicate pâtisserie, or tempering chocolate, I find immense joy in the precision, patience, and artistry of pastry work. It is both a creative outlet and a way for me to connect deeply with the roots of my craft.