Executive Chef, Leonia Holistic Destination
My passion for cooking became apparent to me very early on and despite coming from a family of chartered accountants, teachers, and engineers, my parents have been completely supportive of my career choice.
My personal style of cooking involves a lot of experimentation. Simple ingredients can transform a basic dish into something exotic. I don’t like using too much spice which masks the true flavour of the dish.
In my free time I like to spend time with my family. I also watch movies and read books.
The most exotic dishes I have made are not from expensive ingredients but everyday stuff used creatively. My favourite is Lemon grass infused Steamed North Atlantic Salmon with Thai Red Curry, Buck Wheat Noodles and Sesame Bok Choy.
My philosophy on food is all about keeping it simple and healthy. Of course, food varies greatly from chef to chef and each has his own method of combining ingredients.
My role models are Chef Michelle Roux and Chef Thomas Keller