I’m a Red Seal Certified Chef with over 16 years of professional culinary experience in fine dining, private events, and personalized meal services. My passion lies in creating exceptional dining experiences that celebrate flavour, freshness, and artistry.

I’ve honed my craft in both high-end restaurants and private residences, mastering everything from modern Canadian cuisine to international fine dining. Whether it’s a romantic dinner for two, a lively family gathering, or a corporate event, I bring creativity, professionalism, and precision to every plate.

For me, cooking is...

My passion and my dream

I learned to cook at...

restaurant, hotels, fine dining restaurant

A cooking secret...

Mariage between local food and international flavors

My menus

FANCY GREEK 4-COURSE MENU

STARTER

All inclusive

Mini Spanakopita Spirals Hand-wrapped filo with spinach, feta mousse, and dill, baked until shatter-crisp

Grilled Octopus with Fava Purée Charred octopus served over Santorini fava, capers, pickled onions & smoked paprika oil

• Whipped Feta with Honey & Thyme Silky feta cream topped with Cretan honeycomb, toasted walnuts & warm pita chips

Dolmadakia with Lemon Foam Grape leaves stuffed with herbed rice, pine nuts, and mint — finished with airy avgolemono foam

Horiatiki Deconstructed Heirloom tomatoes, tear-drop cucumbers, olive powder, micro basil & barrel-aged feta shards

FIRST COURSE

All inclusive

Horta Salad with Citrus Vinaigrette Wild Greek greens lightly wilted, served with orange segments & Kalamata olives

MAIN COURSE

All inclusive

Vegetarian Gemista Risotto Tomato-stuffed vegetable flavors reinterpreted as a basil-tomato risotto with roasted peppers & crispy zucchini

• Pastitsio Terrine Elegant layered pastitsio with spiced beef ragù, tubular pasta, and cloud-soft béchamel, sliced like a French terrine

DESSERT

All inclusive

• Galaktoboureko Custard Slice Vanilla-infused semolina custard wrapped in filo, served with orange blossom syrup & candied citrus

Greek Yogurt Panna Cotta Infused with lemon zest, served with fig compote and Cretan honey

Modern Baklava Cone Phyllo shards layered with walnut-cinnamon praline, thyme honey gel & rosewater cream

Italian menu

STARTER

All inclusive

Prosciutto e Melone, Thin slices of Parma ham wrapped around ripe cantaloupe. A sweet–salty classic of northern Italy

Arancini Siciliani Crispy Sicilian rice balls filled with ragù, mozzarella, and peas. Served with a tomato-basil dipping sauce

Burrata con Pomodorini e Basilico Creamy burrata cheese over roasted cherry tomatoes, basil, and olive oil. Often finished with balsamic glaze

FIRST COURSE

All inclusive

Frittura di Calamari Lightly breaded and fried calamari rings with lemon aioli. A coastal Italian favorite

Vitello Tonnato Thinly sliced chilled veal covered in a silky tuna–caper–lemon sauce. Elegant and refreshing

Crostini Toscani Toasted bread topped with Tuscan chicken-liver pâté, capers, and anchovy. Rich, rustic, and deeply traditional

Insalata di Carciofi Crudi Shaved raw artichoke salad with Parmesan, lemon, parsley, and olive oil. Light, fragrant, and very refined

MAIN COURSE

All inclusive

Tagliatelle al Ragù Bolognese Fresh egg pasta coated in a slow-cooked beef

• Risotto ai Funghi Porcini Creamy arborio rice infused with porcini mushrooms, Parmesan,

Saltimbocca alla Romana Veal with prosciutto and sage in a white-wine butter sauce

Branzino al Forno Oven-roasted Mediterranean sea bass with lemon, herbs & olive oil

• Melanzane alla Parmigiana Layers of eggplant, tomato sauce, basil, and Parmesan baked to perfection

DESSERT

All inclusive

Tiramisu Classico Espresso-soaked ladyfingers layered with mascarpone cream and cocoa

Panna Cotta ai Frutti di Bosco Silky vanilla panna cotta served with a berry coulis

Cannoli Siciliani Crispy pastry shells filled with ricotta, candied orange, and pistachio

Moroccan Gourmet Menu

STARTER

All inclusive

• Zaalouk Toasts Smoky roasted eggplant and tomato dip seasoned with garlic, paprika, cumin, and olive oil, served on grilled Moroccan khobz crisps

• Mini Cheese & Herb Briouats Delicate filo triangles stuffed with fresh goat cheese, parsley, mint, and orange-blossom honey

• Traditional Harira Shot A small, elegant portion of the classic Moroccan tomato-lentil soup with saffron, celery, chickpeas, and fresh cilantro

FIRST COURSE

All inclusive

Taktouka (Roasted Pepper & Tomato Salad) A vibrant salad made from grilled green peppers, tomatoes, garlic, olive oil, paprika, and cumin. Served warm or cold with fresh khobz

Carrot Charmoula Salad Sweet and tangy carrots marinated with cumin, paprika, parsley, lemon juice, and garlic. Often topped with olives

Maakouda (Potato Fritters) Golden deep-fried potato patties seasoned with garlic, turmeric, and herbs. Served with spicy harissa dip

Mini Chicken Pastilla Bites A refined, bite-sized version of the famous savory-sweet pigeon pie. Chicken, almonds, onion, saffron, and cinnamon in crisp warqa pastry, dusted with powdered sugar

Chilled Zucchini & Mint Velouté (Modern Twist) Light blended soup of zucchini, mint, coriander, and preserved lemon. A refreshing, elegant starter for warm evenings

Bessara (Fava Bean Purée) Creamy, garlicky fava bean dip topped with olive oil, cumin, and paprika. Served with warm flatbread

MAIN COURSE

All inclusive

Tajine Royale”Chicken Tagine with Preserved Lemon & Green Olives Slow-braised with saffron, ginger, garlic, and herbs. Served with herbed couscous pearls

Lamb Tagine with Prunes & Toasted Almonds Tender lamb simmered in a cinnamon-saffron sauce, finished with honeyed prunes and sesame seeds

Seven-Vegetable Couscous Tagine (Vegan) Aromatic couscous topped with carrots, pumpkin, zucchini, chickpeas, cabbage, turnips, and caramelized onions

DESSERT

All inclusive

Almond M’hanncha (“The Serpent Pastry”) Coiled filo filled with almond paste scented with orange blossom water; served warm with powdered sugar

Cinnamon & Orange Blossom Salad Fresh oranges dressed with cinnamon, mint, and a drizzle of date syrup

Chebakia & Mint Tea Duo Honey-sesame pastries paired with a shot of Moroccan gunpowder mint tea

Local

STARTER

All inclusive

Local Oyster from Fanny Bay, Beurre blanc,

FIRST COURSE