I’ve been cooking since I was very young, it’s a family tradition.

I started working professionally in the culinary industry almost 10 years ago, and I’ve been offering private, at-home dining experiences for the past two years.

I offer several different styles of cuisine, but I mainly focus on French and Japanese cuisine, often combining the two in a fusion style.

I didn’t receive any formal training in sushi-making, but after working at NOBU, I had the opportunity to observe the techniques closely and learn how to recreate these little masterpieces myself.