My journey as a professional chef started in 2020 — when I had just moved to the UK and couldn’t find the comforting dishes I grew up with. Out of nostalgia, I began teaching myself how to cook my mother’s and grandmother’s recipes.

This hobby soon became an obsession of mine which prompted me to get a part-time job in a kitchen while studying at uni. At first, I had very different expectations of what that would involve but the drive to explore the craft pushed me to work my way up, eventually finding myself cooking on the wood fire grill at the Michelin star Paco Tapas and later the award-winning Korean BBQ Dongnae. That journey from commis to junior sous showed me what dedication to the craft, discipline and precision look like in professional kitchens, but I felt I was missing the personal interaction with the guests.

Then I visited a restaurant in London which changed how I see dining forever. It was an exclusive 12-seater place where every dish was cooked in from of the diners. In that moment of inspiration I decided I want to become a private chef and bring that missing element to all my dinners, where I can serve to you, your closest friends and family refined, craveable food at the comfort of your home.