Here's a little bit about me:
I’m a chef who’s all about cooking with the seasons, using fresh, local ingredients to create food that feels good and tastes even better. From buzzing cafés and luxury chalets to life at sea on superyachts, I’ve cooked in all kinds of kitchens—and loved every minute of it. Whether it’s a laid-back BBQ, a cosy family dinner, or a multi-course tasting menu, I love working with people to bring their food ideas to life.
I’ve always believed that good food should make you feel good, from the inside out. Nutrition plays a big part in how I cook, and I’m passionate about creating meals that not only taste amazing but also fuel the body with what it needs. I love working with fresh, seasonal produce from local growers, there’s something really special about knowing where your ingredients come from and letting them shine on the plate. It’s a way of cooking that supports wellbeing, sustainability, and flavour all at once.
Incorporating fermented foods, like pickles and other home-fermented vegetables, that support the gut microbiome and improve overall health is a real passion of mine. In recent years, I’ve come to better understand the impact of the Western diet and ultra-processed foods, as well as the power of media and the spread of misinformation. One of my goals is to highlight these issues while also helping people understand how to improve their diets through simple, nourishing changes.
Cooking Story
I began my culinary journey as a crew chef on a 55m yacht—with no formal experience, just a love for food and a willingness to learn. What started as a challenge quickly became a passion. I loved creating dishes, exploring flavour combinations, and found real purpose in the process. After working as a housekeeping stewardess, I knew I’d found the career I was meant for.
I soon took on a cook/stew role aboard a 35m yacht, preparing meals for six guests and five crew while sailing around the Mediterranean. That experience taught me to be creative, adaptable, and confident in the kitchen.
When I moved back to dry land, I started a chef apprenticeship at The Pig Hotel, a place that truly shaped my passion for food. It was there I learned the value of seasonality, foraging, and the hard work that goes into a professional kitchen. I had the chance to cook alongside incredible chefs like Angela Hartnett and her friends at the Smoked & Uncut festival, as well as James Golding, who further inspired my love for honest, ingredient-led food.
On completing my apprenticeship with a distinction, I worked as the sole chef on a 30-metre yacht, cruising around the Greek islands and preparing a variety of fresh fish and dishes for the owner sourced locally.
After that, I joined Shappen Café, helping to run the kitchen, develop menus, and manage events. The café has grown into a thriving and well-loved local spot.
Most recently, I worked in a beautiful ski-in, ski-out chalet in La Plagne, catering for up to 8 guests each week. The remote location brought its own challenges, like sledging in ingredients through the snow, but also made the experience truly special.
I discovered a real love for hosting, as every week brought a new group of guests and fresh conversations. It was also here that I found joy in baking, experimenting with new cakes and sweet treats to make each guest’s stay memorable.