About myself
I am a chef with over 20 years of experience in catering and hospitality. I have worked in different types of business, different concepts, wide range of restaurants or gastro pubs, mixed culinary of different worlds Cuisine. I would describe myself as a highly motivated, reliable person who has the ability to work as a team member or under own initiative.
From classic to modern
A mix of European cuisine. In my culinary journey I have met different styles of cooking and methods. I have learned a lot. As it includes French classic cuisine, which is defined by rich techniques, using high-quality ingredients and iconic comforting dishes like braised dishes like Coq au Vin and Boeuf Bourguignon, savoury Chicken vol-au-vent or Quiche Lorraine and pastries and breads such as Tarte Tatin or baguette. From Italy, dishes like ravioli, risotto, various pasta dishes, and pizzas. Sweets are tiramisu or panna cotta.
British classic cuisines are traditional savoury pies such as steak and kidney, Shepherd's pie, and cottage pie. other comfort food, like bangers and mash served with caramelised onion and gravy. Also most popular are roast dinners, which include different types of meat: beef, pork, chicken and nut roast as a vegetarian option. Snacks or small bites are Scotch eggs, Welsh rarebit, Cornish pasties, pork pies and sausage rolls. And finished with desserts like sticky toffee pudding, apple crumble or the summery thing Eton Mess
From Middle East to Asia
Asian and Eastern cuisines. From the oriental part – Thai authentic food, such as different types of curry. Whenever it's green or red or Massaman curry with chicken, lamb, or prawns. Chinese noodles with spicy chicken and hoisin sauce or sweet and sour pork, like Hong Kong style. Japanese foods are famous, like sushi or a meal in bento boxes, which contain sashimi or maki rolls. Taste of India are a range of traditional curries such as Chicken Korma, Lamb Madras, or Jalfrezi, which are served with flavoured rice and garnishes such as onion bhaji, poppadoms, naan bread and mango chutney. From North Africa to the Middle East. Classical Moroccan tagine served with fruity couscous or Persian chicken or light food such as hummus, baba ghanoush, and marinated green olives with warm flatbread.
My story
Throughout my career, I’ve worked in a wide range of restaurants and gastropubs, many of them were in countryside. These experiences deepened my appreciation for natural, seasonal ingredients and gave me the opportunity to refine my culinary skills. In kitchens where menus changed daily and were written in chalk on a blackboard, I drew constant inspiration from the freshness and variety of local produce.
I developed expertise in baking bread, marinating and fermenting ingredients, and preparing sauces such as tomato ketchup and fresh mayonnaise. I also gained valuable experience working with game—rabbit, venison, and muntjac—as well as poultry like pheasant, partridge, and pigeon. Alongside savory cooking, I’ve always nurtured a passion for baking cakes and creating desserts. At the core of my cooking philosophy is a dedication to seasonal food and honest, ingredient-driven cuisine
The food and ingredients on the market help me navigate prices and stay within my budget.
I have vast expertise organising events, barbecues, and food truck concepts. I design menus for clients and consult with them about their events.
I am also knowledgeable about diets and allergies.
Working in hospitals and health care facilities has taught me how to deal with particular patient needs. This is quite meticulous labour because the culinary technique there is very distinct from our standard food, which is critical in such venues.