Born from a long line of chefs into a family culture that eats everything that walks, crawls, flies or swims, leaving little or no waste and brought up in an extra ordinary way, makes you stand out among chefs. It’s not for fame or richies that drives me but passion and ambition.
Reaching for the unattainable with a strong ethical life style, to be able to do something that few others have achieved and pass on that knowledge for others to follow.
Working and travelling the world, trying and eating different food. Whether you like the idea or not, you have to try, to be able to say if you like it or not.

Collecting tastes from different ingredients around the world as an artist learns to develop different colours and how to apply them on his canvas. I have developed my style of cooking by trying everything, but passing on, not only how to but what, when, where and why to. Those that are passionate and hungry enough to want to be a chef, know that it is a life time vocation of blood, sweat and tears with high pleasures and joys that few other professions can give you.Those who takes the first steps to become a chef ,beware of the great challange that you will face, do not step this way in ignorance.

 
 
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Lamb Casserole
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Chicken Barbecue
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Stock Syrup