Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
I’m a trained baker/patisserie chef,but can cater for most cuisines. I have cooked Asian,French,Italian,middle eastern,and British. I have a lot of experience cooking* for clients with allergies of which include Vegan,paleo,low sodium,Raw,vegetarian,gluten free...
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
I started working in a hotel at 13 years old. Then went onto college and then any opportunity whether it be around different friends and travel I would absorb methods and styles of cooking.
No description provided.
The Grandhotel Stockholm
Jr sous chef (Mar 1996-May 2001)
I covered all sections in this multi restaurant 5 star hotel
Exeter, United Kingdom
Travel: 432 kms