Curiosity Kitchen
Founded during the COVID pandemic, my bakery business grew from a small side project into a physical bakery specialising in pizza al taglio, Neapolitan pizza, artisan baking, pastries and celebration cakes. Along the way I developed a wide range of products, from breads and focaccia to desserts and custom cakes.
Running the business gave me a complete understanding of how a food business operates, from product development and production to customer service, marketing and financial decision-making. It remains one of the most important chapters of my culinary journey. Ultimately, however, it helped me realise that my greatest passion lies in creating food and working as part of a kitchen team. While I valued the experience of running a business, I missed being immersed in the craft itself, and chose to close that chapter to focus once again on the part of hospitality I enjoy most.
Pizza and Dough Craft
My love of pizza began long before I entered a professional kitchen. At seven years old, during a family holiday to Naples, I tasted a pizza that would stay with me for years: tomato, anchovies, black olives, capers, oregano and garlic. Known simply as the Napoli, it was unlike anything I had eaten before and sparked a fascination with pizza that never really left me.
Years later, while studying Business Management at university, my first priority was not finding an office job but finding a way into the world of pizza. I contacted a small street food business operating traditional Piaggio Ape vans and spent a year working events and learning the craft of wood-fired pizza. That experience fuelled the passion even further.
Over the last ten years I have continued to pursue pizza both professionally and personally, exploring everything from Neapolitan pizza and pizza al taglio to focaccia, fermentation and dough development. Few foods have held my attention for as long, and dough craft remains at the heart of my culinary identity.
From Street Food to Fine Dining
Over the last ten years, I have been fortunate to work across a wide range of kitchens, from street food and events to private dining, high-volume service and fine dining. Throughout that journey, I have always been drawn to places that care deeply about ingredients, provenance and cooking from scratch.
Many of these roles saw me take on leadership positions, from Sous Chef to Head Chef, while exposing me to different styles of food, service and hospitality. This collection brings together some of my favourite dishes from those experiences.
Workshops & Personal Development
After closing my bakery business, I found myself with more time to focus on the parts of food I enjoy most: learning, teaching and sharing skills with others.
What began as private cooking sessions with friends in the UK evolved into a series of cooking workshops in Vietnam, where I developed menus, recipes and hands-on experiences designed to make cooking approachable, creative and enjoyable. Alongside these projects, I have continued to develop my own skills, exploring handmade pasta, pizza, bread and pastry while learning to adapt techniques and ingredients to different environments.
This section showcases some of the workshops, projects and personal challenges that have helped me grow as a chef and continue to inspire my development today.
Notes from the Pass 