I am an accomplished and highly experienced chef. For the past 8 years I have been working as a personal chef for HNWI in London and abroad.
I also used to run my own successful private dinner party catering company.
I cook a large variety of cuisines: French, British, Italian, fusion Asian, Middle Eastern, American, and I can master intimate dinners as well as large events. I am confident in managing a kitchen team, and controlling food safety and stocks thanks to my position as sous chef in a leading food factory.
I am inspired by both fine “Michelin star” dining and also by more rustic authentic feasts. My cuisine is generous, refined, fresh & fragrant and most importantly healthy and balanced thanks to the use of locally sourced, ethical, organic or wild produces whenever possible. I like to make sure the presentation of food is beautiful without being over-stylized.