Modern fusion cuisine. My educational background is extensive in culinary training with knowledge in Classical, Vegan, Asian and Caribbean Cuisine. I am extremely skilled at putting my own stamp on traditional dishes, creating new combinations and experimenting with new flavors while being careful not to compromise the freshness and originality of the food I prepare.
I am a creative, enthusiastic, hardworking chef with a passion for food and lots of experience working in busy restaurants including a stint of experience in private residences. I have always known that being in a kitchen, preparing amazing food for others, is where I want to be.After completing my apprenticeship in 2004, I worked in a number of Bahamian restaurants where I was employed as a chef. I was very efficient and it was here that I developed a much more productive system of food prep. I also gained experience in managing, staff rosters, pricing and ordering for a large establishment. As of 2010 I was granted the opportunity to be employee in a private residence of The U.S. Charge” where I was responsible for creating dishes for the day to day operations as well as for official Embassy events. At Bahamar, I had the opportunity to train staff, create menus and create rosters. Upon it's closure, I began to embrace entrepreneurship where I worked as a Private Chef for delegates and celebrities throughout The Bahamas and in residences, in luxury gated communities such as Lyford Cay, Sandyport, Old Fort Bay, Ocean Club Estate's and private Bahamian cays such as Baker's Bay Abaco and Wax Cay, just to name a few and now branching out to Canada. Over the years as a chef, I have had professional experience in a range of restaurants as well as private residences. As a private chef, I have had the opportunity to provide meals at upscale dinner parties for high end clients ranging from as small as 2 to 150 individuals.