I’ve been creating food and building flavour-led menus for several years, but when I started as private chef really where everything came together — from concept to full menu development and execution. My cooking style is rooted in a mix of self-taught experience, real kitchen practice, and a deep love for food that brings people together. A lot of what I do has been shaped by family-style cooking, Afro-Caribbean flavours, and years of experimenting, refining, and understanding what people actually enjoy eating.

What I love most is creating dishes that feel comforting but still elevated — food that makes people pause after the first bite. I don’t come from a traditional culinary school background; my training has been hands-on, built through running my own kitchen, catering for events, and constantly learning on the job while pushing myself to improve.

The dish I’m most proud of is my signature jollof rice and my flavour-led small plates — the kind that turn a simple meal into an experience. There’s something special about watching people try it for the first time and immediately understand the care and depth behind it. That’s what private dining is for me: bold flavour, intention, and food that people remember long after the plate is empty.