When I cook at home, it varies from technical training, to comfort food. I love to reimagine nostalgia and deliver in new delicious ways. Currently, and professionally, i am an executive chef working with passionate people and making great food.
Passionately delivering culinary experiences for 14 years in hotels and standalones across the country. From intimate events such as an anniversary to corporate galas in the thousands, from molecular food trends to classical french, from barbecue to clambake, my skillset is driven by technique, adaptability and imagination.