Coming from almost 20years of experience in the industry including owning a restaurant, creating a space from scatch, corporate catering, private chefing and assessing and assisting hospitality entities be the best the can be.

I love cooking alfresco out on open fires and in remote set ups.

Thouroughly enjoy learning from chefs I work with and clients I encounter.

I have formal training from The Institute of Culinary Arts but gained my passion from assisting my mom from a very tender age. Fresh seafood and meat excites me and farm to table is always first prizes.