I was passionate about food from a very young age. I studied at Ferrandi Paris, before training at only 2 and 3 Michelin-starred restaurants from Arzak in Spain, Lenotre, Le Crillon and Elysee’s du Vernet in Paris.
Have you always wanted to be a Chef?
Yes, from the age of 5, it’s a real passion.
How would you define your style?
I try to keep it as clean as possible, without mixing too many flavours.
Your greatest culinary inspirations/influences:
What do you love about this business?
An ingredient you can’t live without?
Most ‘eyebrow raising’ menu item?
"Onion soup” soufflé.
Roasted duck breast, kale, date and parsnips.