I treat cooking like a living craft
To me, cooking is a dynamic art form—constantly evolving through innovation—where I blend tradition with new techniques to create unique flavor-driven plates.
I’m classically trained and built in real kitchens
I’m classically trained, with my culinary education rooted in George Brown College in Toronto and Brooklands College in Weybridge, United Kingdom, and I bring that foundation into every menu I create.
I modernize classics without losing their soul
My guiding philosophy is simple: I keep true to classic dishes, then refine and update them with thoughtful, unique twists that still feel authentic.


































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