After years of experience working as a chef de partie, sous chef, and head chef in large hotel kitchens, catering companies, and restaurants, I have been working independently since early 2022. I started my journey at 14 in the dishwashing department, and since the age of 17, I’ve been working in professional kitchens. To this day, it’s the only career I’ve ever pursued.

What do I value?
(Honest) food, quality you can stand behind, dishes with a meaningful story, hospitality, and always going the extra mile to achieve the desired result.

I would be delighted to create a beautiful menu proposal inspired by the seasons and what nature has to offer.