I’ve lived and worked across the globe- in Michelin restaurants, on large superyachts, in piste-side ski chalets, on Maldivian sandbars, on Antarctica icebergs, popups in front of people of many, many countries. I believe dialogue and understanding with my clients can lead to unforgettable experiences with my many carefully-honed skills and wide experience in cooking styles.

I ferment, I make sushi, I make pasta, I make soba noodles, I make kefir soda, I make BBQ, I make fish sauce, I make cocktails, I make raw fish and shellfish sing and shine, I make complex and springy sourdough bread and pizzas, I make curries and fresh parathas, I make fresh and zingy thai food, I make natural and classic wine pairings with a sommelier’s training, I make crispy Persian tahdigs, I make plump dumplings and yielding rice dimsum, I make Vietnamese spring rolls bursting with fresh herbs and seafood, I make probiotic vegan and vegetarian food to heal and comfort on retreats, I make people happy