I was offered a summer job as a dishwasher at 14 years old. The kitchen atmosphere was one I truly drew inspiration from, so I enrolled into culinary school. My experience of working with Daniel Boulud reassured me in my choice.
My strength lies on the foundations of classic cuisine. I create contemporary, yet familiar dishes that tap into emotions and allow guests to explore and rediscover their culinary memory.
Freshness and top shelf quality are the two main aspects in my choosing of ingredients. Local economy is another very influent aspect as 90% of everything we cook stems from regional producers.
My culinary identity is refined and roots driven. It is approachable, heartfelt, refined and thoughtful. I play with flavours, textures and contrasting temperatures while working with locally sourced products.
The element that I most wish to pass on to my team is patience. I strive to transmit the importance of walking before running.
Don’t overcook fish, let meat rest and save excess liquids for other recipes.
