I am passionate about cooking and pride myself in making great food. I am well versed in French, American, Italian, Thai Fusion, Japanese and Mexican

cuisines. After graduating from Le Cordon Bleu, The passion along with the skills acquired from Le Cordon Bleu have been plied in various contrasting dining establishments. From working with 2 Star Michelin Chefs (Sühring twins) to opening and running a butchery i have been able to grow and develop a truly unique identity. This, coupled with my mixed background (American dad & Thai mom) adding to the fact that i grew up in Japan, has allowed me to create an identity in cuisine which is truly unique. Combining flavours and cooking techniques from different cultures has really given me even more inspiration to learn and grow and see that with food the possibilities are truly endless.