I would describe my style as edgy and fully flavoured. I am cautious with ingredients but entice the pallet with subtle hints of flavours and textures. I love taking on new ingredients. I create based on influence and personal touch. My pride is shown through my presentation and my skill is shown through the flavour of the dish.
I've been cooking since I was 12 and have been creating food for as long as I can remember. I've worked in hotels, golf courses and hospitals, but mainly in corporate upscale casual restuarants.