Sous Chef
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My aim is to focus on culinary and cultural heritage. I take a lot of pride working with local artisans to showcase their authentic produce to create dishes that would appeal to our guests from all walks of life. I strongly believe that thought constant striving to improve food and service, we can awaken and enliven the dining experience of our guests.
I like working alongside all members of the kitchen team to ensure standards and good working relationship are maintained.
I possess a strong desire to build a career within the culinary world, The skills and experience I have gained in a variety of work settings,
Combined with character qualities of dependability, Reliability and an ethic of hard work.
Brasserie Nieuwpoort, Michelin Guide 2023
Junior Sous Chef - Sous Chef, July 2022 to Present
High School, 2006.
Training,
