What inspired you to become a chef?
My love for the culinary art of pastry is what truly inspired me. From a young age, I was drawn to the creativity, precision, and beauty involved in pastry work. Growing up in a family full of chefs made that passion even stronger—especially when they talked about pastry with such pride and excitement. Their stories and dedication lit a spark in me, and by middle school, I knew this was the path I wanted to follow. It’s been my dream ever since.
What’s the most rewarding part of being a chef?
There are so many rewarding aspects of being a chef—it really depends on how you see life. For me, the greatest reward is the pure joy on a guest’s face after tasting something I’ve created. That moment of satisfaction makes all the effort worth it. I also love the versatility of ingredients—how you can take the same base elements and transform them into countless unique dishes. Every day brings new opportunities to be creative, to learn, and to share a piece of yourself through food. That, to me, is incredibly fulfilling.
How do you stay creative with your menu or plating?
I stay creative by treating each plate like a canvas. I play with diverse colors, textures, and heights to keep things visually appealing and dynamic. I also love incorporating edible garnishes—they add both flavor and flair. Sometimes, just switching up the shape or size of the plate can inspire a whole new presentation. It’s all about balancing creativity with intention, making sure every element on the plate tells a story and enhances the overall dining experience.
What’s one ingredient you can’t live without in the kitchen?
Flavour—without a doubt. To me, flavour is the very soul of cooking; it’s where taste begins and where memories are made. You can have the most beautifully plated dish, but if it lacks depth, aroma, and character, it falls flat. Flavour is what brings ingredients to life, ties everything together, and keeps people coming back for more. Whether it's achieved through herbs, spices, slow cooking, or layering techniques, I believe every great dish must start and end with flavour. It’s not just an ingredient—it’s the foundation of everything I create in the kitchen.
If your cooking style were a music genre, what would it be?
Definitely World Fusion. Just like the genre blends diverse musical traditions from around the globe, my cooking style brings together flavors, techniques, and ingredients from different cultures. I love creating dishes that feel familiar yet surprising—where a touch of spice from one region meets the comfort of another. It’s bold, expressive, and always evolving—just like good music, and just like good food.
Any funny kitchen mishaps you’ll never forget?
Oh yes—not preheating my oven! It might sound simple, but it’s one of those classic mistakes I’ve made more times than I care to admit, especially when baking. You mix everything perfectly, pour it into the pan, and then… boom, you remember the oven’s still cold. It always ends with me laughing at myself and setting a mental reminder for the hundredth time—"Preheat first, bake second!" Definitely one of those small but unforgettable kitchen moments.
Gas or induction?
Gas, any day! I love the instant control it gives me over heat levels—there’s just something satisfying about cooking with a real flame. It’s responsive, reliable, and feels more hands-on, especially when you’re working with delicate techniques or need that quick sear. Plus, there's a certain old-school charm and precision to gas cooking that just suits my style perfectly.
Cookbooks or creativity?
I’d say both have their place, but if I had to choose—creativity wins. There’s something incredibly rewarding about letting your instincts and curiosity lead the way in the kitchen. Building consistency, experimenting with ingredients, and discovering new combinations—whether they work perfectly or not—is a beautiful part of the journey. It’s not always about perfection; sometimes it’s about the freedom to try, to learn, and to evolve. Cookbooks can teach you the rules, but creativity is what helps you break them in the most delicious ways.
Prep or plating?
Honestly, both—it really depends on my mood. Some days, I find so much satisfaction in the rhythm and focus of prepping—chopping, marinating, organizing every element with care. Other days, I’m all about the art of plating, where I get to be creative and turn a dish into something visually stunning. They both bring a different kind of joy, and together, they complete the cooking experience for me.
What's your go-to comfort meal after a long day in the kitchen?
Definitely a bowl of hot, steamy soup—the kind that warms you from the inside out. After a long day in the kitchen, it’s the perfect way to reset and recharge. There’s something soothing about that first sip; it revitalizes my spirit, soul, and body. Whether it’s a light broth or something rich and spicy, it’s always my little ritual of comfort and calm.
