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

Growing up in a culture where family is at the center of everything, I was always drawn to gatherings around the table. My mother, teta, aunts, and sometimes even my father and uncles would come together to create a spread that nourished not only the body, but also the soul.

Those moments were never just about cooking; they were a ritual filled with conversation, love, technique, culture, and, at times, laughter. I was deeply drawn to that process. I wanted to be part of it, to understand it, to learn it, and to connect with my roots and others through it. The kitchen became my “Happy Place.”

My cooking is deeply rooted in layering flavors, respecting ingredients, and honoring tradition while introducing new influences. I aim to create dishes that feel both familiar yet exciting.

2. What’s your favorite dish, and why?

That’s a tough one. It is hard to choose just one, but I am always drawn to things done simply and exceptionally well—like a perfectly grilled fish with a squeeze of lemon, a sprinkle of Maldon salt, and a drizzle of olive oil. Alternatively, I love dishes that tell a deeper story and can’t be replicated elsewhere—those that carry years of craftsmanship.

3. What are three ingredients you always keep in your kitchen?

Salt, of course, lemon, and olive oil. I believe they are able to enhance, brighten, and transform any ingredient. They are the foundation of Mediterranean cuisine, which is a very big part of me.

4. What is your philosophy or personal motto?

Food has a soul, especially when it’s prepared with intention. When it’s treated with love, respect, and joy, it goes beyond taste; it creates a feeling and leaves a lasting impression. I believe cooking should be grounded in technique but always driven by feeling.

5. What is your dream in life?

My dream is to build meaningful culinary concepts that go beyond just food—spaces that inspire, empower, and create a community. I want to contribute to shaping a new kitchen culture where people feel encouraged to learn, grow, and thrive both creatively and personally in a healthy work environment.

6. What are your current projects and plans?

My current work is largely consultancy-driven, allowing me to collaborate across different markets and countries. At the same time, I am preparing to step into my role as the Executive Culinary Creative Chef at SAS Hospitality. There, I will be leading the development of new concepts, overseeing franchises, and contributing to hotel culinary experiences. The plan is to work closely with the team of SAS Hospitality connoisseurs to build concepts that are not only creative and scalable but will deliver some of the best hospitality in the industry.