I fell in love with the food industry when I was 15 and over the years I’ve developed my own eclectic style of cooking. I enjoy pushing boundaries with my work, using modern techniques and new and unusual flavour combinations to create food that’s exciting and original.
To me the perfect plate of food is as impressive visually as its tastes with a perfect balance of colours, textures and flavours. I like to research different ingredients, cultures and modern food trends to create innovative and quirky new dishes. Using fresh, local, seasonal produce wherever possible is really important to me, as I believe it captures the time of year and enhances the flavour of the dish.
I am a passionate chef with a good attention for detail and a keen eye for presentation and take pride in improving peoples dining experience.