I cook with creativity, fun, and constant research
For me, cooking is a craft that brings together creativity, enjoyment, and continuous exploration—the pleasure of transforming ingredients and ideas into something truly authentic.
I built my craft through strong training and real kitchens
I trained in hospitality school and refined my skills through fine-dining experiences like Ananas in Sydney, along with advanced learning at Food Genius Academy—shaping a style that balances technique and clarity.
I let the ingredient lead
My guiding philosophy is simple: I treat the raw ingredient with care, because respect for the product is what makes a dish feel honest, alive, and memorable.

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