Work

Kitchens across seven countries — from an apprenticeship in Germany to Executive Chef in China.

Culinary Apprenticeship, Feinkost Käfer — Germany

Three years across different types of kitchens: where the fundamentals were set.

Esszimmer — Munich, Germany

Two Michelin stars — the kitchen of Bobby Bräuer, and a demi chef’s discipline.

Moments — Barcelona, Spain

Two Michelin stars — the kitchen of Carme Ruscalleda, and a first step away from home, into a new culture and cuisine.

The Fat Duck — Bray, United Kingdom

Three Michelin stars — the kitchen of Heston Blumenthal, and an education in taking a dish apart to understand why it works.

The Oberoi Hotel — New Delhi, India

Chef, Western Cuisine — building the menus for a flagship restaurant, in-room dining, and a patisserie, training the team behind them, and taking pop-ups to other cities within the Oberoi brand.

L’Atelier de Joël Robuchon — Paris, France

Two Michelin stars — the exacting standards of the maison, learned firsthand.

L’Atelier de Joël Robuchon — Dubai, United Arab Emirates

Pre-opening — assembling and training the kitchen for the maison’s first outpost in the Gulf.

Taian Table — Shanghai & Guangzhou, China

Chef de Cuisine to Executive Chef in eighteen months — three and two Michelin stars, and the Best Chef Award, Three Knives.