FAQs
- What education and/or training do you have that relates to your work?
I am always watching other chefs prepare their recipes. In addition to reading, watching, asking and experimenting, I travel the world and bring back new ideas and techniques for my recipes.
- How did you get started doing this type of work?
I inherited my passion for food and cooking from my father. Even as a child I had the ability to make even the simplest ingredients into something outstanding.
- What types of customers have you worked with?
Dinner parties, special occasions and events and catering.