Meet your chef

My cooking began at home, shaped by a family culture where food meant care, ritual, and connection, before being refined through professional training at the Gato Dumas Institute. I went on to work in Buenos Aires across Asian-inspired, Argentine, and Mediterranean kitchens, with experiences that sharpened my sense of balance, technique, and respect for ingredients. Travel and later work in Slavic-inspired cuisine further expanded how I think about comfort, seasonality, and depth.
I cook in a simple, honest way, focusing on fresh ingredients, clear flavours, and meals that feel calm and reassuring. My strength lies in highly adaptable, personalised cooking across Mediterranean, Latin American, Asian, and globally influenced cuisines, always shaped to the people at the table and the moment being shared.