I’ve been working in professional kitchens for about nine years, honing my skills in several Michelin-starred restaurants. My training has been shaped by both formal culinary experience and the daily inspiration of working alongside some of the most talented chefs in the industry. Over the years, I’ve learned that every dish tells a story — one built on technique, creativity, and passion.

The dish I’m most proud of is my signature risotto with smoked butter and lemon — a simple concept, but perfected through countless tastings and refinements. For me, cooking is about balance and emotion: creating something that not only tastes incredible but also leaves a lasting memory for those who enjoy it.