International Diploma in Culinary Arts.
Area of expertise or work experience?
Work expertise: catering companies and restaurants.
Area of expertise: research and development and exploration.
How many years have you been in the industry?
My first job in this industry was when I was 14. I have been qualified for 7 years.
There isn't just one highlight, I have cooked for a few famous and influential people.
Who is your favourite chef or inspirational figure?
Heston Blumenthal, Rene Redzepi and Ferran Adria and Marco Pierre White.
Favourite dish to make and why?
Winter baked leeks with a brandy sauce or a proper lamb curry and rooster brood.
Both of the dishes have a wonderful bold taste with the most wonderful memories connected to them.
What's your best cooking tip?
Keep the flavors simple and bold and appreciate all your ingredients for what they were and what they can be.