STYLE

Starting in the kitchen only a few years ago, in the galley of a Med based super yacht, I have rapidly grown to love food & all the possibilities it holds.

From learning modern & traditional cooking techniques to finding unusual edibles on walks & in scoping out international food markets, I find myself learning something new everyday. And it is these flavours, influences & knowledge that I always try to share with those I cook for.  

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Cooking Background

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• For the past three years I have been running my own travel hospitality business. Based in Austria, we offered bespoke yoga retreats, hiking weeks & ski holidays for groups of up to 12. During this time I have provided all meals for guests which involves a variety of menus for the winter & summer season, catering for all different ages, dietary requirements & nationalities. Everything we serve is made from scratch including sourdough breads, yoghurt, ice creams & all desserts. 

• I am a chef for a Road Cycling Camp in Mallorca (Haute Categorie Cycling Camps). During these camps I provide nutritious breakfasts, colourful post-ride tapas boards & two or three course dinners for groups of up to 18 elite & semi-professional cyclists. 

• Private Villas in Mallorca: I provided luxury lunch deliveries, casual dinners & summer parties, & acted as an in-house holiday chef.

• Crew Chef on Private Yachts (40m-50m): cooking for between 5-15 crew, based in Ibiza, Mallorca & the South of France.

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Specialities & Style include:

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• Family style feasts

• Vegetarian, Meat & Fish meals

• Bright food bringing together European, Middle Eastern & Asian influences.

• Menus for yoga & sports holidays.

• Dietary requirements: plant based, gluten free, Paleo, diabetic.

• Seasonal, local & foraged produce

• Worldwide culinary influences. 

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My favourite things to use & make...

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• Sourdough bread: My newest obsession & challenge, because who doesn't love fresh from the oven sourdough!?.

• Banana bread: with plenty of walnuts, toasted & drizzled with honey. Completely influenced by a year spent in Sydney, home of the banana bread.

• Indian food: such a wonderful mix of overlapping flavours, the aromas & paneer!

• Halloumi & babaganoush: straight from the BBQ into a pitta

• Sumac: on vegetables, in dressings & sauces.

• Fresh herbs: to make any dish, savoury & sometimes sweet, fragrant & colourful.

• Foraging: I love to hike so when I can come back with food from a walk its been a great day... berries, edible flowers, mushrooms, wild herbs.