ABOUT US

Cooking has always been more than food for me — it’s a memory, a story, a connection, and the simple joy of bringing people together around a table. My journey into the culinary world began long before I ever stepped into a commercial kitchen. My father is a very talented chef and he taught me the fundamentals of cooking and the way a thoughtfully prepared meal could make someone feel.

 

This cultivated a desire to further this passion and to study the art and science of food. Over the years, that passion evolved into a career. I have trained and worked across a variety of kitchens, from intimate private dining and boutique cafés, Italian restaurants, to large commercial operations, high-volume catering, and event-based hospitality. I’ve worked as a private chef for 10 to 100 person sit-down dinner, operated pop-ups, led cooking classes, and managed kitchens serving everything from fine-dining inspired menus to rustic shared-style feasts for the past 6 years.

 

Today, I run a multifaceted culinary business built on quality produce, French, Italian and South East Asian influence, elegant simplicity, and fusion. My work includes restaurant service, corporate catering, private dining, cooking workshops, and bespoke food experiences — all designed to feel personal, intentional, and memorable.

 

Whether it’s a single plate or a full event, my goal is always the same: create food that feels special, unhurried, and enjoyed.

 

Because great food isn’t just eaten — it’s experienced."