My interest in cooking really started growing when I went to the USA and got my first experience working in a restaurant kitchen. I loved the energy, the pressure, the people, and how every service felt different. From there, cooking slowly became more than just a job for me — it turned into something I genuinely enjoyed and wanted to keep exploring.

Later on, living in countries like Canada and New Zealand gave me the chance to experience different food cultures, kitchen styles, and ways of working. Every country taught me something different, and that’s probably why I’ve become pretty adaptable in kitchens and comfortable jumping into all kinds of environments.

Over the years I’ve worked my way through different roles, from Chef de Partie to Sous Chef and Head Chef, but honestly what I enjoy most is just being part of a good kitchen team, creating good food, and keeping service running smoothly. I like staying hands-on, working under pressure, keeping things organized, and making sure the kitchen still has a good vibe even during the crazy moments.

About Me