For me, cooking is far more than preparing food — it's a form of artistic expression. Whether I’m creating a plated dessert or composing a savory dish, I treat every element as part of a story that connects taste, emotion, and aesthetics.

I’m a 20-year-old chef with a deep, visceral passion for culinary art, shaped by experiences in some of the most prestigious Michelin-starred fine dining environments. There, I learned not only technique and precision, but also the power of intention, discipline, and creativity in the kitchen.

My approach is rooted in the idea that cuisine can be conceptual, multisensory, and narrative — a true meeting point between the visual and the edible. I draw inspiration from contemporary art, design, and nature, aiming to turn each plate into a moment of wonder, reflection, and discovery.

I love working with seasonal ingredients, refined techniques, and bold contrasts — always striving for balance and identity in every creation. Whether it’s a modern entrée or a signature dessert, my goal is to create memorable experiences, not just meals. The dish I’m most proud of? It’s any one that manages to surprise — the kind of plate that makes someone stop and smile, feel something new, or rethink what food can be.

I’m constantly exploring new ideas and collaborations, always pushing the boundaries of what a dish can express. If you’re looking for a chef who blends art, flavor, and meaning, I’d be honored to bring that vision to your table.

Each experience is unique and defined by the quality, personalization, flavor complexity, as well as the technical and artistic expression of the chosen menu. Accordingly, prices may vary based on these elements.