How did you start your journey?
Flavours from around the world, balanced within enticing, satisfying menus. From British, Italian and French, to South East Asian and Far East influences. I like to maintain a special focus in my menus of a balance between healthy and naughty, (but always delicious), using fresh ingredients and working with the seasons.
Where is your cuisine inspired from?
I learnt to cook from my Maltese Dad when I was very young; garlicky tomato based dishes are still some of my favourites! I used to cook the family dinner for my pocket money and fell in love with creating meals that people loved to eat. I worked for a number of years in a corporate job before going back and training at Leith's School of Food and Wine to become a professional chef and turning my passion into my career.
Stage - Commis Chef | The Nut Tree, Restaurant & Pub, 1 Michelin Star | 2016
A work experience stage completed at Michelin Star pub restaurant. I worked in larder and sauce sections as well as pastry.
Private Chef | Individual Clients | 2016 - Now
I currently work as a private chef for numerous clients, working on one off events such as a special occasion dinner party, or hosting and catering for clients on holidays, in their homes or at events.
Commis Chef | The Admiral Chricton | 2015 - 2016
Junior chef at this luxury events catering company, creating and serving food at events for over 250 people. This included everything from canapes such as goats cheese macaroons, mango and toasted coconut chicken with almond tuilles, and poached plums with homemade champagne sorbet.
Culinary Diploma Student (Food and Wine) | Leith's School of Food and Wine | 2015 - 2016
Full Time diploma course training as a professional chef. All aspects of cooking from butchery to fine dining, bread, pastry, and cuisines from all around the world.
Level 1 and 2 Award in Wines and Spirits | Wines and Spirits Education Trust (WSET) | 2015 - 2016
An intermediate level qualification exploring the major grape varieties and important wine regions in which they are grown. Experiences include understand how to pair wines with food and how to identify the premier wine producers in a region.
What is your Cancellation Policy?
Moderate - Full refund up to 1 week before the event, 50% refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
How far can you travel?