Born a vegetarian and raised in a culture that embraces global cuisine, specializing in plant-based gastronomy was a natural path for me. Having spent the last decade creating recipes, I now work as a chef in Paris. Plant-based food can be every bit as indulgent—a quality you’ll certainly experience through my cooking. I love richness and umami, the interplay of fat and spice (though always balanced), and the way acidity acts as the ultimate catalyst for unlocking flavor.

What do I offer? The chance to experience the warmth and intimacy of a home-hosted dinner, elevated by the precision and standards of professional culinary craft.

I might spend an eternity perfecting a single custard tart—but whether it’s vegan or not, you’d never be able to tell the difference.

Should you prefer, I am also happy to incorporate high-quality dairy products into my dishes.