What inspired you to become a chef, and how does that story shape your cooking today?

Inspired by the women in my family, I cook to pass on memory. My heritage shapes a refined, emotional cuisine—rooted in tradition, precision, and storytelling.

What’s one dish that best represents your style—and why?

A slow-roasted chicken with layered textures and bold spices—simple in appearance, complex in execution. It represents my style: emotional, refined, rooted in heritage, yet elevated through technique and intention.

What are three ingredients you always keep in your kitchen?

Olive oil, citrus, and fleur de sel. They’re humble but transformative—each one brings balance, depth, and brightness. With just these, I can awaken almost any dish.

What is your philosophy or motto?

Cook with soul, elevate with precision. I believe in honoring roots, telling a story, embracing emotion, and letting each dish speak with honesty, elegance, and intention.

What is your dream in life?

To create a place—a legacy through food—that transcends trends, touches hearts, and inspires the next generation to cook with purpose, soul, and fearless authenticity.

What are your current projects and plans?

I’m currently finalizing a new opening as a consultant, while preparing for the Bocuse d’Or final this October in Paris. At the same time—a magical moment—I’m passionately working on a personal project for a future opening.

Can you share any of your culinary secrets with our home bakers?

The secret is always to cook with love.