About
Beyond the Plate
I’m a chef interested in what happens when food becomes more than something to serve. My work moves between pizza, pasta, baking, flavour development and writing, shaped by ten years spent working, experimenting and creating in professional kitchens.
Poems & Plates
Poems from life in the kitchen become a starting point for food. Each piece takes the thoughts, humour and contradictions of being a chef and translates them into conceptual dishes and recipes — telling the same story in a different language.
A Little Something on the Side
Alongside my work in professional kitchens, I’ve developed and led cooking workshops for adults and children, from private classes to community projects in Vietnam.
Each workshop gave me the opportunity to create original menus, translate professional techniques into something accessible, and explore food as a way of bringing people together.
GALA
Flavour Development Through Baking
An ongoing exploration of ingredients, memories and ideas through food. Each study begins with a flavour and develops through different forms, from cookies and laminated pastry to savoury baking.
Notes from the Pass 