In my first book, I want to tell you about the knowledge that my granny’s rural cooking has given me and the experience I gained as a chef in the big cities. I want to revive granny’s old recipes with modern techniques and spice up local traditions with an international zing that I have brought back from my stints in different countries and cultures.
I was Demi Chef de Partie at the Burj Al Arab in Dubai, I worked at Wolfgang Puck’s Spago in Beverly Hills, have been cooking for the stars by his side at the Academy Awards since 2016, and now, as Head Chef at Cut at 45 Park Lane in London, I manage a team of about forty chefs. All those years abroad have had a great impact on me, but the deep roots of my homeland are as present as ever, and now is the time to explore them. Back to the roots!