A culinary artist with a great love for cooking with years of experience
I am a classically trained Private and Travel Chef specializing in refined, personalized dining experiences for private residences, luxury events, and yachts
With strong foundations in classical technique and a commitment to cooking entirely from scratch, I create cuisine that is elegant, balanced, and thoughtfully executed. My approach blends precision, creativity, and adaptability — delivering seamless service in any environment.
Every menu I design is tailored to my clients’ lifestyle and preferences, ensuring an experience that is sophisticated, intentional, and memorable.
My culinary philosophy is rooted in respect for nature, technique, and emotion. I believe that every ingredient carries a story, and it is the chef’s craft to reveal its best expression through balance, precision, and creativity. Cooking, for me, is a dialogue between flavor and aesthetics — a continuous pursuit of harmony where simplicity becomes elegance, and every plate tells a refined, honest story.
STCW Certification – Qualified for maritime culinary service ENG1 Medical Certificate – Certified for work at sea Culinary Arts Graduate –
Professional Chef Training Food Allergies Certification – Safe Practices in Allergy-Sensitive Cooking Basic Nutrition & Diet Knowledge
Certification Food Handler Certification – ServSafe Accredited
Tailored culinary experiences designed to exceed your expectations
Private Chef Experiences
Exclusive in-home and yacht chef services tailored to your preferences
Specialized Dietary Cuisine
Expert in Kosher, Gluten-Free, Dairy-Free, Macrobiotic, and Keto cuisines
Gluten-free and dairy-free pancakes made with banana and cacao powder, served with almond sauce and fresh berries.
Gluten-free toast with fresh avocado, poached egg, cherry tomatoes, and cilantro.
Creamy gluten-free oat and berry smoothie made with almond milk and chia seeds.
Quinoa mixed with avocado, cucumber, cherry tomatoes, cilantro, and lemon and olive oil dressing.
Fresh spinach with strawberries, walnuts, feta cheese, and honey mustard vinaigrette.
Roasted beets with oranges, arugula, almonds, and balsamic vinegar dressing.
Grilled salmon fillet with lemon and dill sauce, served with mashed potatoes and roasted asparagus.
Chicken pieces marinated in curry and slow-cooked, served over brown rice and sautéed spinach.
Grilled shrimp with chipotle sauce, served in corn tortillas with shredded cabbage and avocado.dressing.
Gluten-free and dairy-free brownies made with almond flour and dark chocolate, served with dairy-free vanilla ice cream
Gluten-free tart with apple and cinnamon filling, topped with walnut crumble and served with coconut whipped cream.
Dairy-free ice cream made with mango puree and coconut milk, served with toasted coconut flakes.
