I am almost certain that ragu runs through my veins. Along with wine, tomatoes, garlic, mozzarella, chocolate...did I mention wine? 

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Food has always been such a huge part of my journey and for me it tells a story. One of who you are, what and who you love, where you've been and where you are going, and it wasn't until my years at university that I decided I want nothing more than to make it my career.

 

Spending lecture time covered in flour and melted chocolate instead of studying for my business exams, immersing myself into competitions, alongside some incredibly talented trained chefs, such as Le Cordon Bleu and The Craft Guild of Chefs, and being welcomed into a professional kitchen all at once, threw me into what I know to be my life as it is now, cooking. 

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Learning butchery at midnight, racking up 20,000 steps in a service, being shown how to use a spirit level for the perfect lemon tart. These are the lessons I have had along my journey so far, and ones I know you're going to love. 

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During my nine years as a chef so far, and now a private chef for households and freelance, I have been fortunate enough to learn from Michelin trained chefs-both working underneath for 6 years and staging for during any time off. My final place at Le Cordon Bleu Patisserie Competition for example led me to stage at renowned Restaurant Gordon Ramsey-an experience I will never forget. I am eager to bring what I have learnt about cuisine so far, along with my passion for heart and soul warming food to the plates of my clients, no matter the booking or placement required.  

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