About Me
My Story
20 Years Of Experience in Food & Beverages Business
Blending a passion for worldly cuisines with a commitment to ethical ingredients, I bring over two decades of culinary expertise, creativity, and excellence to every plate.
With a deep passion for worldly cuisines, I love challenging myself to create products from scratch and often find joy in cooking for friends and family. I feel fortunate to be among the few who truly love their job. Dedicated to using ethically sourced local produce, I maintain the highest standards for how food should look and taste, while staying up-to-date with the latest trends in the food industry.
My culinary journey has taken me across the globe, where I’ve honed my skills through specialized cooking courses. These include a sushi and soba noodle course in Japan, a dim sum course in Hong Kong, and a Thai cuisine course in Thailand.
While living in London, UK, I served as Head Chef at a fine dining restaurant for 3.5 years. In 2010, we were honored as ‘Best Hidden Gem’ and invited to participate in the prestigious ‘Taste of London’ event. Following that, I became Sous Chef at the iconic 2 Rosette, 150-seat OXO Tower Brasserie. My role involved overseeing kitchen operations, staff training, ordering, menu creation, and crafting daily specials.
I thrive in collaborative environments and take pride in my self-motivation, hard work, honesty, and reliability—qualities that enable me to deliver culinary excellence while fostering harmonious relationships onboard.