I'm currently a junior sous chef at an events caterer, having made the move from restaurants, where I have spent my entire career. I have worked mainly on the michelin scene, in either 1* or 2* restaurants, learning from some of the best chefs in the country.
My food style is minimalistic and simplistic, where I don't tend to use fancy techniques and processes, rather I let my flavour combinations and the quality of the ingredients shine instead.
I love to cook and love to make people happy through my food, so this experience for me is just another means of pleasure, rather than a chore.
I look forward to hearing from you and hopefully cook for you one day!