I’ve spent 15+ years in professional kitchens, but the real training started at home with family recipes, then got serious in France learning classical technique the right way. From training under *Albert Roux*, to cooking at *The Savoy, London*, to running the kitchen as Head Chef at *Belfry Hotel & Spa* — I’ve learned that great food is 50% technique and 50% soul. What do I love to create? Food that makes you close your eyes on the first bite. Clean, seasonal, French-inspired dishes with a modern touch. My signature that I’m most proud of is a herb-crusted rack of lamb with garlic dauphinoise and red wine jus. It’s the one that always gets “you’ve got to try this.” If you want food made with craft, care, and a bit of magic — that’s what you’ll get from me.