I’ve been sprinkling a little magic onto people’s plates for over 6 years, working my way through professional kitchens and constantly refining my craft. My journey is rooted in formal culinary training, complemented by hands-on experience in fine-dining environments where precision, flavour balance, and storytelling through food are essential.

I hold a Diploma in Culinary Arts, which laid the technical foundation for my cooking, but my true growth has come from working alongside talented chefs in high-calibre kitchens. Those experiences shaped my approach: ingredient-driven, thoughtful, and always respectful of technique while leaving room for creativity.

My style blends modern fine dining with Japanese influences, drawing inspiration from seasonality, umami, and clean, elegant flavours. I love creating food that feels refined yet comforting — dishes that are intentional but never intimidating.

Fun fact: the dish I’m most proud of is a Japanese-inspired course I developed for my own supper club, Kuroi Inu — a beautifully balanced plate built around subtle smoke, dashi depth, and delicate textures. It’s the kind of dish that made me step back after service and think, “Yes — that’s exactly what I wanted to say with food.”

What makes my cooking special is the care behind every detail. Whether I’m cooking for an intimate dinner or a curated experience, my goal is always the same: to create food that feels personal, memorable, and quietly exciting.