For all the variety found in cuisines around the world, food has always accompanied life’s highest highs and lowest lows across every culture and time period. We feast whether we’re celebrating life or mourning death. We banquet when we get married and comfort eat when we get divorced. Food is an especially powerful memory trigger – many people’s earliest (and for me, fondest) memories are of meals lovingly prepared and joyously shared in the company of loved ones.
I hope my food can inspire you and your loved ones to make new happy memories.
I qualified as a chef in 2021, but my passion for food long predates my discovery of my passion for cooking. The pandemic has given me the perspective on what matters and what makes me happy – to cook food that brings people together and makes people happy.
When we could no longer travel, I satisfied my wanderlust by recreating the smells, tastes and colours of places I yearned to visit in my home kitchen. From ancient grains of Mexico, dazzling aromas of India and silken pasta of Italy to the bracing heat of Szechuan; with each new cuisine, my passion for discovering and cooking food that represents the soul of the people who invented it grew.
As hobby turned into a passion, then an obsession, I trained at Leiths School of Food and Wine. As a self-taught cook, I learned to cook from the heart. Leiths pushed me to elevate my craft and taught me to combine refinement and soul.
