Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
My cuisine is Mediterranean with strong Italian and Portuguese influences. I am also inspired by the Asian cuisines like Thai, Chinese and Japanese. I have strong Private Chef and Yachting Experience in the Europe, USA, Asia and South America and open to travel on request on short notice.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
I started to cook when I was a kid. My family had a restaurant and I got into the business very early. Then I move to work in other restaurants in London, USA and France. I got into the yacht industry and that is what I currently do.
Blue Elephant Bangok Thailand
Chef (Apr 2015 - Apr 2015)
I got chef diploma in Thai Cuisine
Motor Yacht Event (60m Amels)
Relief Head Chef (Sep 2016-Oct 2016)
Crans Luxury Lodges, Switzerland
Head Chef (Dec 2015-Mar 2016)
Responsible for all F&B operations on the Crans Luxury Lodge Five star Lodges in Crans-Montan Switzerland. In charge of 5 luxury chalets, creation of menus and preparation of executive dinner and lunch for different international guests from Russia, Asia (China, Japan, Indonesia), Italy, France and USA on daily basis during the winter season 2016.
PPM Exclusive Services - St. Moritz, Switzerland
Private Chef (Dec 2013-Jan 2014)
Cooking for private clients in St. Moritz Switzerland.
Tom Aikens Restaurant - Chelsea London, UK
Sous Chef (Jan 2012-May 2012)
Yacht Chef/Private Chef - Various Motor and Sailing Yachts Worldwide
Head Chef (Feb 2004-Now)
Travel: 500 kms