Executive Chef
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I am a well travelled, creative chef that enjoys flavors from around the world. I was clasically French trained in New York, but prefer to cook more organic and healthy food reflecting the flavors from a wide range of influences.
I also enjoy interior design, photography as well as working with flowers.
I worked in very remote as well as densely populated areas with vast differences between product and hands on deck. I have a simple yet uncompromising approach to food and life in general. Life continues to be a great journey that allows us to strech our own understanding and creativity
Finished Matric and did my culinary education as well as culinary management diplomas in New York
