About Me

Discover the essence of my life through the art of cooking and my profound passion for food! With 25 years of professional culinary experience in esteemed establishments such as hotels, golf clubs, and multi-cuisine restaurants, my culinary journey has been enriched by working closely with renowned personalities, including working closely under Tai Lopez Rivera (pop star Sting’s Personal Chef). Currently, I share my culinary expertise as an instructor at Harborne Food School and am the proud owner of my own successful food businesses.

Having served as the Tour Chef for notable artists such as Wiz Khalifa, ASAP Rocky, Chevvy Woods, Taylor Gang, Rozi Plain, Bloc Party, and Paramore, I bring a wealth of experience to the table. My culinary prowess has earned me several prestigious awards, including a silver medal at the World Culinary Olympic and a remarkable 3rd place in competitions such as the UK Curry Championships, Salon Culinaire, Challenge Culinaire, The Asian Plate Art Awards and most recently UK Curry Chef of the Year 2024.

As an avid Foodie, I’ve explored the culinary landscapes of over 60 countries, living in various European and Asian nations. This extensive journey has allowed me to curate a diverse repertoire of dishes while maintaining a commitment to continuous learning.

My passion for food extends beyond the kitchen, delving into the realms of food history, ingredient origins, and regional staples worldwide. This passion has translated into the creation of 11 acclaimed food books to date. Frequently consulted by restaurants seeking guidance on menus and practices, I contribute to their success with enthusiasm and more recently been invited as a guest speaker on food and heritage for the University of Warwick’s Diasporic Dialogue event.

As well as being fully insured, I hold Level 3 certifications in Food Hygiene and Safety & HACCP, ensuring the highest standards in culinary excellence. Join me on a culinary adventure where history, culture, and flavors converge to create an unforgettable experience.