I have been a passionate restaurant-goer for years but at some point that was not enough anymore and I decided to get more hands-on experience in professional kitchens. In the past 2 years, I shortly worked for a restaurant (on the Michelin guide) on top of my day job, I was in the finals for a cooking competition at Le Cordon Bleu in London and I have been hosting a series of supper clubs with special themes.
It's hard to say what I specialise in but, at gunpoint, I would pick Italian, Japanese and modernist techniques. Oh, and baking. And Cedric Grolet-style desserts.
I am available for dinner parties (big groups are ok), supper clubs, gourmet meal prep/bento boxes but I would be thrilled to help you plan any other type of event.