Gailearaí - Cliceáil ar an íomhá chun zúmáil
1. What inspired your passion for cooking?
My mother is the foundation of my culinary journey. As a child, seeing my father smile over a meal taught me that good food can bring joy and create lasting memories. To me, cooking is an expression of love.
2. What philosophy guides your work in the kitchen?
Do it right, even when nobody is watching. We are responsible for what our guests eat, so care and accountability must guide every dish.
3. How do you approach creating a dish?
I start by understanding its origins and traditional preparation. When adapting it, I make sure the ingredients and flavours work together. Familiar pairings, such as moi moi and pap, show how well-matched foods can complement each other.
4. Which dishes do you especially enjoy making?
Creamy Alfredo pasta and Bolognese. Their distinctive flavours bring back memories for me.
5. How do you stay confident when preparing dishes?
By mastering the techniques behind them. Recipes and online resources can help, but I believe it is important to understand how and why a dish works.
6. What makes a dish memorable?
Consistency, sound technique, balanced flavour and mastery of the craft, served with a smile.
7. What stands out to you about dining at The Wheatbaker?
Every hotel has its own dining experience. I believe The Wheatbaker has a strong dining identity.
8. How do you collaborate with other chefs?
Collaboration works best when everyone is open to ideas. I enjoy breaking a dish down, rebuilding it and exploring creative challenges together.
9. What would your ideal three-course menu include?
I would start with scallops, minted pea purée and pancetta. For the main course, I would serve grilled salmon with béchamel sauce and creamy mashed potatoes. Dessert would be a warm chocolate lava cake with vanilla ice cream.
10. What advice has stayed with you?
Stay focused, develop your talent, seek the right information and master your craft. No knowledge is wasted, and the right mindset matters.
11. What is your approach to food at home?
I do not cook often, but I keep ingredients at home and avoid buying prepared meals. My mother taught me the value of knowing how to cook.
12. How do you keep learning about global culinary trends?
I study new trends, stay informed and learn from chefs I admire, such as Gordon Ramsay. I use my spare time to develop my knowledge while staying connected to the foundations of cooking.
13. How would you describe your cooking style?
Modern, with room to experiment and develop my skills.
14. What do you hope to achieve in your career?
I want to become a better version of myself, keep learning and build a strong professional profile.
15. What might colleagues be surprised to learn about you?
I enjoy staying indoors and am thoughtful about the company I keep. I value relationships that contribute positively to my life.
