Black beans stew with pork meat and chorizo, white rice, "farofa" (cassava flour with bacon), kale & orange.
VEGETARIAN option available!
Creamy stew made with coconut milk, cassava and prawns. Served with white rice.
Chicken leg and thigh cooked with nuts and coconut milk. Served with white rice or polenta (picture - not included).
Brazilian stew made with lobster, coconut milk, peppers. Serve with white rice (not included) and banana purée (add £ 7.00 for 4 persons).
Stew made with fish, coconut milk and peppers. Serve with white rice (not included) and banana purée (add £ 7.00 for 4 persons).
Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
My passion for cooking started when I was very young, therefore, over the years I have absorbed a large and varied range of influences and styles. My current interest is in modern gastronomy, and specifically focusing on Japanese cuisine.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
I got interested in cooking from a very young age. I had significant inspiration from my father - most of my childhood memories with him include the two of us together in the kitchen. I started cooking and getting formal culinary training when I was a teenager. At the age of 14 I took my first cooking-courses following which I started baking tarts and selling them. As soon as I graduated from university, I took a six months course and became a professional cook. In September 2014, I completed the Le Cordon Bleu London's Cuisine Diplome. To gain more experience I did some short internships in a Thai restaurant and in a vegetarian restaurant. My most recent job was in a German-cuisine restaurant where I realised I aspire to expand my creativity and need more freedom in order to really put my passion into what I cook. I see cooking as a creative and expressive process. When I cook I do it with my hands, with my heart and with my soul. This is why I decided to leave the restaurant and become a private chef.
Le Cordon Bleu London
Student (Jan 2014 - Sep 2014)
Senac - professional cooking course
Student (Jul 2008 - Dec 2008)
Commis chef (Nov 2015-Feb 2016)
In this full-time job, I worked on the starter section, doing the preparation and serving/plating the dishes for the customers.
Vanilla Black - vegetarian restaurant
Stage (Mar 2014-Apr 2014)
In this stage, I helped the staff to prepare and plate the dishes.
Chef (Jan 2009-Aug 2015)
After finished my first course in culinary, I started to work as a private chef.
Wok restaurant - thai restaurant
Stage (Jan 2009-Feb 2009)
In this stage, I helped the chef/owner to prepare and to plate the dishes.
London, United Kingdom
Travel: 16 kms