My journey as a chef began in my father’s restaurant, where I was introduced to the world of food, hospitality, and the hard work behind creating memorable dining experiences. What started as an early exposure to the industry gradually became my passion and career.

Over the past decade, I have travelled through different kitchens, explored a variety of cuisines, and continuously challenged myself to learn new techniques, flavours, and ways of working. Every kitchen and every chef I have worked alongside has taught me something valuable, helping me grow not only as a cook but also as a professional and a leader.

My experience has allowed me to work with a diverse range of cuisines. Italian cuisine has become my personal strength and one of my favourite styles of cooking. I enjoy the simplicity of Italian food, where quality ingredients, technique, and balance can speak for themselves. At the same time, Asian-fusion cuisine is where I often find myself most creative. I love combining different ingredients, textures, and cultural influences to create dishes that are familiar yet unexpected.

For me, cooking has never been simply about preparing a meal. I cook with passion because food has the ability to create happiness, bring people together, and turn an ordinary moment into something special. One of the greatest rewards for me is seeing someone enjoy a dish I have created and knowing that I have contributed to their experience.