My food is simple, full of flavour and treated with the most respect for the ingredients and produce I have.
The art and science behind cooking has kept me curious and fascinated from a very young age. I take pride in working with finesse, precision and using my ingredients to their full potential.
I love using the cuts of meat and vegetables that are not well known or not regarded to be as tasty or as good quality and turning them into delicious food.
I want to discover and learn new cultures and cuisines from all over the world. I’ve spent the last few years working in high end establishments under some incredibly talented chefs honing in my skills and knowledge in the kitchen. I have been fortunate to have been able to eat in some incredible Michelin and rosette rated establishments, which is one of my favourite ways of learning about food and also keeping up with food fashion and trends.