What inspired you to become a chef?
What inspired me to become a chef was my deep love for cooking, combined with a natural curiosity to explore a wide range of dishes and cuisines. I’ve always found joy in experimenting with flavors, learning new techniques, and turning simple ingredients into something memorable. The kitchen became more than just a place to cook—it became a space of creativity, culture, and connection. That desire to grow, discover, and share my passion with others is what truly inspired me to pursue this path professionally.
How would you describe your cooking style in three words?
Bold, creative, and experimental. I love pushing boundaries in the kitchen—trying out new recipes, blending unexpected ingredients, and discovering unique ways to excite the tastebuds. Cooking, for me, is not just about following a recipe—it’s about expression, exploration, and delivering flavor with personality.
What’s your favorite dish to prepare—and why?
My favorite dish to prepare is Carbonara pasta—because of its rich, creamy texture and the way the flavors come together so effortlessly.
There’s something comforting and indulgent about the blend of eggs, cheese, and perfectly cooked pasta, with just the right hint of smokiness from the meat. It’s simple in ingredients but elegant in taste, and I enjoy how it allows room for both tradition and a touch of creativity.
Sweet tooth or savory cravings?
Definitely savory cravings. I’ve always been drawn to bold, rich, and well-seasoned flavors—whether it’s a spicy stew, grilled meat, or something with a deep umami kick. There’s just something satisfying about savory dishes that hits the spot every time. Sweet treats are nice once in a while, but give me something flavorful, salty, spicy, or smoky, and I’m all in!
Who’s your dream guest you’d love to cook for—and what would you serve?
Honestly, I don’t have a specific dream guest in mind—because to me, every guest deserves the best. I’m always open to delivering exceptional service, no matter who walks through the door. Whether it’s a celebrity, a first-time visitor, or a loyal regular, my focus remains the same: to serve something delicious, made with care and intention. Every plate is a chance to make someone’s day a little brighter—and that’s what truly matters to me.
Spicy or Mild?
Mild, please! While I appreciate a bit of flavor and warmth, I prefer dishes that are balanced and subtle rather than overly spicy. Mild flavors allow the ingredients to shine through without overwhelming the palate—and that’s where the real magic happens for me in cooking.
Solo in the kitchen or team synergy?
Team synergy, all the way! There’s something powerful about a well-coordinated kitchen where everyone knows their role, moves in rhythm, and supports one another. Working as a team brings out the best in everyone—ideas flow better, tasks get done faster, and the energy is just different. For me, the kitchen isn’t just about cooking—it’s about collaboration, creativity, and building something great together.
If you weren’t a chef, what would you be doing?
If I weren’t a chef, I’d definitely be a DJ—because of my deep love for music. Just like in the kitchen, being a DJ is all about timing, creativity, and reading the room. I enjoy creating experiences that make people feel something, whether it’s through a flavorful dish or a perfect playlist. So if I wasn’t behind the heat of the kitchen, I’d be behind the decks, keeping the vibes alive!
What’s the most underrated ingredient in your opinion?
In my opinion, the most underrated ingredient is white pepper. It might not get as much spotlight as black pepper or exotic spices, but it brings a subtle heat and depth that can truly elevate a dish—especially soups, sauces, and creamy meals. It has this earthy, slightly fermented flavor that sneaks in and adds complexity without overpowering the other ingredients. It’s one of those quiet heroes in the kitchen that makes all the difference when used right.
What's a food trend you secretly love (or hate)?
One food trend I secretly love is Paella—the traditional Spanish dish made with saffron-infused rice, seafood, and vegetables. There’s something incredibly comforting and communal about it. The bold colors, rich aroma, and layered flavors make it a showstopper. It’s not just a meal—it’s an experience. I admire how it balances simplicity with sophistication and brings people together around a shared pan.
