How It Started

My Cooking Journey

I first graduated with a degree in Food & Nutritional Science, where I realised I really, really love cooking.

Wanting to go deeper, I went on to study at Le Cordon Bleu. For me, sharing good food has always been a way of showing love and care - that belief is what pushed me to spend years preparing to become a chef.

Somehow It Was Tiramisu

My first job as a chef was in a very authentic Italian restaurant, and there was only one thing our head chef cared about the most - the house tiramisu.

I made tiramisu day and night - and scraping the leftovers after service was always the best part! It’s no surprise it’s now my die-for dessert.

Following My Tastebuds

I don’t believe in “the most authentic recipe.” I believe in empty plates.

I travelled around the world tasting everything I could (and yes, I felt tipsy by the end). I think I know my favourite now - just wait until you try it :)