How did you start your journey?
My menus are very much influenced by what's in season. Traditionally trained in French cuisine and a cooking heritage of Indian cuisine. Understanding of Spice and the way to use spices to enhance and elevate the main ingredients. Very passionate about teaching basic skills and engaging guests in cookery classes.
Where is your cuisine inspired from?
Trained Chef with a catering degree specialising on Cooking. After that, I went on to work in Oberoi Towers which is one of the iconic holy grail of the finest world cusines in India. I had the oppourtunity to train, learn and hone my skills in world cusine in the seven outlets specializing in Italian, Indian, British and Oriental cuisines. After coming to the UK, I learnt to appreciate where food comes from and respect nature and use in season, with emphasis on ethical, local and free range of organic ingredients and meats. I also developed and incorporated modern cookery techniques like sous vide and Nose to tail eating with diffferent cooking techniques to get the best out of the ingredients.
Freelance chef | Freelance chef | 2016 - Now
Have been doing events and private chef at weddings in Italy , Scotland &London Worked at the Houses of Parliament and various pop up events in England
Head Chef | LOCH FYNE RESTAURENTS | 2008 - 2010
Was mostly cooking fresh sea food
Head Chef | Brasserie Blanc | 2010 - 2016
I was working as a Head Chef in a flag ship restaurant in London and I am looking for a new challenge In my role I used to prepare Modern French Cuisine and have done this for over 8 years. I currently am managing a team of 12 chefs where we do on average over 3000 covers a week mainly focusing on Travel trade considering the central location we are in capitalizing on all the large international tour groups visiting London.
What is your Cancellation Policy?
Flexible - Full refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
How far can you travel?