I have been cooking professionally for 15 years, including five years as a private chef for ultra-high-net-worth clients. My culinary journey began at cookery school in Finland, but I quickly realised that I needed to travel, experience different cultures and learn from chefs working at the very highest level.

Over the years, I have worked in some of the world’s most respected restaurants, alongside exceptional mentors who shaped the way I cook and think about food. One of the proudest moments of my career came in my early twenties, when I was working as the pastry chef of a Michelin-starred restaurant. I created a dessert built around fennel, yoghurt and sorrel, which was added to the menu and received an incredible response from our guests. It went on to become my signature dessert.

For me, cooking begins and ends with flavour. My approach is to understand each ingredient, bring out its full potential and create food that is generous, balanced and memorable. Whether I am preparing an intimate dinner, a family meal or a special celebration, my aim is always the same: to give guests a deeply enjoyable and personal experience through food.