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I started cooking when I was 7.
In year 2000 moved to london to follow my dreams to became a professional chef.
Creative using quality local product when possible and sustainable!
Modern European with Asian influence - gourmet experiences from my travels.
Seasonal and local products at its prime, small producers, local food markets …
Quality, consistency, constant evolution!
Roast the part boiled spuds with lard, duck fat or beef drippings to achived a amazing sunday roast spud !