My Journey with Food

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My Journey with Food

 

My journey with food has taken me across countries, cultures, and kitchens of all kinds — from intimate family tables to luxury chalets, vibrant villas, world-class hotels, and creative music studios. Food, for me, has always been about connection: bringing people together, creating comfort, and elevating moments into memories. In the most recent years this is a snap shot of some of those moments.... 

 

 

The French Alps — Private Chalet Chef

 

Winter 2021

 

One of my most formative private chef roles was in a luxury chalet in the French Alps, where I catered for up to 50 guests over a three-week period. The stay included two very different celebrations for returning clients, centred around a special 50th birthday.

 

The first week was a corporate gathering, featuring elegant canapé receptions, champagne, and beautifully plated three-course dinners, all prepared and presented by me with meticulous attention to detail. Evenings were finished with carefully curated cheese boards, fine wines, and port — and on occasion, bespoke cocktails to complement the menus.

 

For the following two weeks, the chalet welcomed a family group. This allowed me to shift into a more relaxed, family-style service, creating nourishing one-pot dishes, vibrant sides, and comforting meals designed to be shared. I worked closely with a range of dietary requirements, ensuring every guest enjoyed the chalet holiday they had dreamed of.

 

 

St Tropez — Private Villa Chef

 

Summer 2022

 

In St Tropez, I worked as a private chef in a stunning villa setting, cooking for both small and large groups with a flexible approach that moved seamlessly between formal and informal dining.

 

Many evenings involved two sittings — feeding children earlier with relaxed meals, followed by elegant three- to four-course dinners for adults. On other occasions, the family preferred casual, shared meals that allowed them to spend uninterrupted time together.

 

Seafood platters, fresh Mediterranean flavours, and healthy cooking were central to this experience, alongside lively BBQs enjoyed against panoramic sea views. With a strong background on the hot grill and experience on hot sections in restaurants, these services were both joyful and technically rewarding. St Tropez remains a place I hold very fondly.

 

 

Berlin — Fine Dining & Team Leadership

 

Telegraphenamt Hotel | 2022–2023

 

Working at the Telegraphenamt Hotel in Berlin was a transformative experience. In a brand-new restaurant at the heart of the city, I joined a large, international kitchen team of over 25 chefs.

 

As Chef de Partie / Entremetier, I was responsible for managing my section, coordinating orders, and maintaining consistency under pressure. The kitchen operated at a high level of organisation, with strong teamwork and a fusion-inspired menu that broadened my technical skills and understanding of large-scale restaurant operations.

 

This role deepened my appreciation for precision, structure, and collaboration — lessons I carry into every kitchen I work in today.

 

 

Mina Restaurants — Garde Manger & Italian Cuisine

 

2023–2024

 

At Mina Restaurants, I worked on the Garde Manger station, specialising in refined cold dishes, salads, hors d’oeuvres, and decorative buffet presentations. This role demanded creativity, technical skill, and a strong visual eye — from recipe development to edible centrepieces and presentation work.

 

Here, I also immersed myself in traditional Italian cuisine, learning to make fresh pasta, pizzas, and rich Mediterranean dishes from scratch. This experience strengthened both my classical foundations and my confidence in developing original recipes.

 

 

Music Studios & Creative Catering

 

2024–Present

 

In recent years, I’ve found a particularly special niche working as a private chef in music studios, including multiple bookings with Limusic Studio across the UK and Europe.

 

These environments require flexibility, intuition, and excellent organisation. Musicians often arrive at different times from around the world, and food needs to be available, nourishing, and adaptable throughout long creative days.

 

I design both formal and informal menus, liaise directly with band managers or artists, and ensure everything is prepared in advance so clients can focus entirely on their work. One recent highlight included catering in the South of France for a photo shoot — creating bespoke menus while combining two of my greatest passions: music and food.

 

 

Today ...

 

All of these experiences shape how I cook today — with care, adaptability, professionalism, and heart. Whether I’m preparing an intimate dinner, a celebratory feast, or quietly supporting creativity behind the scenes, my aim is always the same: to create food that feels thoughtful, generous, and deeply satisfying.

 

Food is my language — and every table tells a story.

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