15 Years of Culinary Artistry – Uniting Tradition and Innovation in Every Bite!
Years of Experience
Awards & Honors
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.
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.
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.
Induction cookware enjoys widespread popularity among both cooking enthusiasts and professional chefs due to its…
The subject of color coordination among kitchen appliances has been a focal point in interior…
Pressure cookers are frequently deemed indispensable in the kitchen for their rapidity and effectiveness. Nevertheless,…
The realm of kitchen gadgets is expansive and continually advancing, offering a plethora of instruments…
Pressure cookers stand out as versatile kitchen appliances capable of accommodating a diverse range of…
The possible association between nonstick cookware and cancer has emerged as a topic of apprehension…