Get to know me better
Seek to extract the flavour and pleasure from all food!
I have 13 years experience, I was first working in a butchers shop at 14 years of age and then straight into hospitality as soon as I Could work. Juggling college and full time work, then lvl3 as an apprenticeship at a Michelin restaurant. I enjoyed the Michelin starred experience and carried on working at that level. From pastry to savoury. Last position held was sous chef @ 2 Michelin. I also had a little period in the middle east, broadening my culinary and personal experience. Happy to cater for all needs, last year (2020) I was supposed to open my own restaurant, which was catering for all dietary needs. Opening with a lactose and vegan free menu.
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