I love to share my passion for food with others, show casing this through elevating the best local and seasonal produce.
Personal Chef # 28933
My passion and enthusiasm for creating wholesome vegetable forward dishes is most predominant in my cooking. Using seasonal, fresh and locally produced ingredients keeps my creative mind flowing. My specialties are Mediterranean to Asian and everything in between. As a private chef I have spent many years researching the different cuisines of the world, bringing them to the kitchen and giving my spin on these inspiring styles.
I have been a private chef on luxury Superyachts for the past four years. I have been developing recipes, photographing food and creating food content online for the past 7 years.
Fulfilling my clients culinary wishes is my top priority. I have had many years of experience adapting to guests dietary needs and creating delicious menus that suits a vast range of pallets. Having had years of experience on heavily chartered Superyachts I am very comfortable with discussing and planning the perfect menu that will suit the guests needs. I have studied at Le Cordon Bleu, Florence. Ash Burton Culinary School, UK. Rick Steins Cookery School, UK. Raw Vegan Culinary Institute of Living Light, USA.