How did you become a Chef?

My passion for cooking goes back to my childhood. I have always had a great interest in it and was lucky enough to turn it into my career, through hard work and natural talent.

How would you define your cuisine?

My style is typically western, derived from classic French cuisine. It’s important to me that it speaks to and unites many different cultures and people through the art of good eating and drinking and the pleasure of taste.

What are your favourite products and criteria for choosing?

I love cooking pasta dishes and enjoy making my own pasta, to deliver fresh, wholesome and natural food to my guests every day.

What is your signature?

As a chef, I focus on the taste and nutritional value of my ingredients and also go beyond the traditional way of cooking by implementing new and unique techniques.

What professions surround you and what would you like to pass on to them?

Being a trained dietitian as well, I would love to guide people in getting back to the basics, to see how good nutrition can easily fit into their lifestyle.

Do you have a Chef’s tip for Sunday cooking?

Combine infusions and marinating techniques to give your food a unique flavour.