Eco-Chef and Forager

20 Years experience in fine dining restaurants and private households. I focus on organic, seasonal dishes mainly plant-centric and if meat or fish are required I source from sustainable organic sources.

I favour Japanese and South American cuisine, trained in classical french and European fine dining. I have worked extensively for private households focussing on Russian, Lebanese and Middle Eastern.

I like to guide my clients towards more ethical and sustainable ingredients and produce.

"The wonderful thing about food is you get three votes a day. Every one of them has the potential to change the world." Michael Pollan