Started to work in 5 star hotel at the age of 15 to pay for school, once I started as steward then moved to breakfast chef…

once I started in the kitchen the heat, passion, emotions and creativity in the chef’s world kept me from going back behind a school desk. Never worked in Michelin star restaurants although I worked under chefs who had worked in.

Although every chef would love to have a star including myself (because that is the highest honor for a chef) I still believe they are slightly over rated. I find my inspirations from reading, art & experimentation but mostly from the Worlds traditional cuisines and older generations that teach us younger cooks how to cook.