Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
I attended the Culinary School at the Art Institute of California, I am certified by the Institute for Integrative Nutrition as a Health Coach and I have a diploma in Gastronomy, Nutrition and Food Trends at Le Cordon Bleu. I worked as a private chef in LA for many years and my food reflects the abundance of fresh produce and flavors from that area. It is Guilt-Free California inspired cuisine with an emphasis on nutritional value, bright flavor combinations and vegetables. I am very experienced in working with food allergies and dietary preferences. You can see some of my dishes on instagram: https://www.instagram.com/healthydot/.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
In 2000, after many scary years of rapid weight loss, IBS and low energy my father was diagnosed with Celiac Disease. It was at a time when no one had heard the words “Gluten Free” let alone had access to pre-made products. Two years later I was also diagnosed as Celiac. I saw the struggle my mother, who had always been a natural chef, faced to feed us without poisoning us. She bought a bread maker and a pasta machine and we began making everything from scratch. It was in that gluten-free test kitchen that my love for cooking grew. After university I attended the Culinary School at the Art Institute of California, eager to build on my passion for food and specifically health food. I am certified by the Institute for Integrative Nutrition as a Health Coach and I have a diploma in Gastronomy, Nutrition and Food Trends at Le Cordon Bleu. As a Celiac having to learn to manage my own condition, I have a passion to guide other people to do the same. As a Chef learning to love and work with food, and witnessing its effects on the human body, I know that through food we can heal.
Le Cordon Bleu
Diploma in Nutrition and Gastronomy (Aug 2016 - Jan 2017)
Institute for Integrative Nutrition
Health Coach (Jan 2015 - Jan 2016)
The Culinary School at The Art Institute
Culinary Degree (Sep 2010 - May 2011)
Private Chef (Jan 2015-Jan 2017)
I worked as a private chef for a family of 6 (aged 13 - 55) in Malibu, CA for two years. This included creating custom menus to suit their individual dietary restrictions and requirements, creating weight-loss plans and catering dinner parties for up to 30 people.
London, United Kingdom
Travel: 205 kms