Hi.
15 Years of Culinary Artistry – Uniting Tradition and Innovation in Every Bite!
15
Years of Experience
32
Awards & Honors
2008
Le Cordon Bleu
My journey began in 2008 when I proudly graduated from the prestigious Le Cordon Bleu, armed with skills and knowledge that would fuel my culinary career.
2009
Le Cinq
My first professional steps were taken in the heart of Paris, where I honed my craft in a renowned Michelin-starred restaurant. Each dish I create is a symphony of flavors, a blend of my London roots, and the expertise garnered through my esteemed education and illustrious experience in Paris.
2022
Food And Meal
Since 2022, I’ve been exploring the culinary wonders of Vietnam, serving as a Sous Chef at Food And Meal. Trained at Le Cordon Bleu and seasoned in a Parisian Michelin-starred restaurant, I now also manage the content for our website, blending my culinary and literary crafts amidst Vietnam’s rich food culture.
The Perfectly Balanced Sweetness of French Lemon Cream Tart
If you’re looking for the perfect dessert to impress your guests, look no further than…
How to make easy Homemade Soft Mall Pretzels
Mall Pretzels. You smell them as soon as you enter the mall. You don’t really…
Best way to make Fusilli Alfredo Bake Pasta
This Fusilli Alfredo Bake recipe is easy to follow, and it’s sure to be a…
8 easy steps to make The Best Salsa in the World
The Best Salsa in the World. Yes, that is a high title to live up…
A Taste of the Philippines: Exploring the Flavours of Bibingka Malagkit
Bibingka Malagkit (also known as Bibingka Cake, Bibingka Pudding, or Bibingka Pie) is a type…
Easy-to-make Barbecued Seitan Ribs and BBQ Sauce at home
If you’re looking for an easy and delicious way to celebrate St. Patrick’s Day, try…