I was brought up in London, where my passion for food started at a young age. From the moment I could reach the kitchen counter, I was hooked – fascinated by the way ingredients could transform into something unforgettable. My love for cooking was heavily inspired by my mum, who was raised abroad and worked in professional kitchens as a teenager. Her ability to blend cultures and create mouthwatering dishes left a lasting mark on me, and from early on, I understood the power of flavour and the value of quality produce.

Things started to get serious when I was just 12 or 13 years old. I won the Brent Rotary Cooking Competition for young people, which gave me a taste of what could be possible if I followed my passion. At 15, I made the bold decision to leave school and pursue my NVQ Levels 1–3 in Professional Cookery. It was full immersion from day one – a deep dive into the world of food that set the foundation for everything that followed.

While training, I landed an incredible opportunity working under Gordon Ramsay and Marcus Wareing at the legendary Savoy Grill. I spent three intense and rewarding years there, working my way up through the ranks, learning the discipline, precision, and flair that define top-tier kitchens. I later went on to work at The Grove Hotel in Hertfordshire and then at Chamberlain’s Fish Restaurant & Events, where I expanded my skills in both high-end restaurant service and large-scale fine dining events.

Throughout my career, I’ve had the honour of cooking for a wide range of high-profile clients – from royalty to celebrities. I’ve prepared meals for Prince Charles (now King Charles) and Princess Anne, as well as numerous A-listers across different industries. Among my more memorable moments: I was invited to cook for One Direction on two separate occasions, including Harry Styles’ birthday celebration and their exclusive London Fashion Week after-party. These events pushed me creatively and cemented my reputation for delivering standout food at the highest level.

Cooking has always been more than just a job for me – it’s a lifelong passion. There’s nothing more satisfying than watching someone enjoy a plate of food you’ve created. It motivates me every day and fuels my commitment to excellence. As I’ve matured as a chef, I’ve gravitated back to the basics – letting seasonal, high-quality ingredients guide the menu. I don’t force a particular “style” of cooking; instead, I allow the produce to lead. Each month, I design menus that reflect what’s fresh and flavourful at that time of year, ensuring every dish delivers on taste and integrity.

Behind every great dish is a network of people who care just as much about quality as I do. That’s why I work closely with a small, trusted group of suppliers – some of the best in London – who deliver exceptional ingredients to me on a daily basis. These relationships are just as important as the food itself.

Now, as Executive Chef and Co-Founder of Grub London, I bring all of that experience, energy, and passion to the table. Whether it’s an intimate tasting menu or a high-profile event, every dish is a reflection of my journey – grounded in authenticity, fuelled by creativity, and crafted with care.