My strengths lie in seasonal cooking, menu development, fine-dining techniques and thoughtful presentation. I began my culinary training in 2022 at a five-star hotel in Germany, where I developed a strong foundation in both professional cooking and service management. Since completing my apprenticeship, I have gained experience in several Michelin-starred restaurants and worked independently on a range of culinary projects.

My approach combines classical craftsmanship with curiosity and creativity. I enjoy working closely with ingredients, exploring different food cultures and using techniques such as fermentation and preservation to develop flavour and make the most of each ingredient. Cooking from scratch, working with seasonal produce and paying attention to the smallest details are central to the way I work.

Having worked across different kitchens and culinary settings, I bring adaptability, organisation and a strong sense of responsibility to every project. For me, cooking goes beyond the plate. It is about creating an atmosphere, bringing people together and making each experience feel thoughtful, personal and memorable