Hi.
15 Years of Culinary Artistry – Uniting Tradition and Innovation in Every Bite!
15
Years of Experience
32
Awards & Honors
2008
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.
2009
Le Cinq
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.
2022
Food And Meal
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.
Are aluminum cookware safe?
The safety of aluminum cookware remains a subject of continuous debate and apprehension in the…
Are chopsticks better than spoons?
The age-old debate surrounding the practicality of chopsticks versus spoons has captivated discussions for centuries….
Empava stove top how to use and convenience
In this comprehensive guide, we invite you to immerse yourself in the realm of Empava…
Does a mini fridge need a dedicated circuit?
Mini fridges stand out as popular appliances, prized for their compact size and convenience, effortlessly…
How is granite stone cookware made? Is it good?
Granite cookware has gained widespread popularity owing to its exceptional durability, non-stick characteristics, and aesthetic…
Do mini fridges leak? How should you fix it?
The dilemma of mini fridges leaking is a common concern that both current owners and…