While my professional culinary career is recent, my dedication to the craft is years in the making. I built a foundation in classical technique and hospitality management at Le Cordon Bleu, followed by a year of high-level kitchen experience at The Mark Restaurant by Jean-Georges in New York City. This immersive training instilled a sharp focus on precision, technique, and discipline. Continually expanding my expertise across diverse cuisines, I am committed to pushing creative boundaries and mastering the intersection of culinary excellence and exceptional hospitality.

My cooking style is ingredient-focused, creative, and experimental.

I believe every menu begins with understanding the client's vision. Whether I'm developing a menu for a client, creating recipes for a food concept, or refining existing dishes, I approach every project with curiosity and collaboration.

For me, menu development is about more than creating delicious food. It's about understanding a brand's identity, target audience, operational needs, and long-term goals. My aim is to develop dishes that are exciting, memorable, and practical to execute consistently.