These foundations carried me through a career that spans more than 30 years and across borders. I have worked in kitchens, restaurants, and hotels throughout Europe, the Middle East, and beyond — from luxury hotels to boutique concepts, from fine dining to modern street food. Along the way I have met people, flavors, and cultures from every corner of the world, and each of them has shaped who I am today. I consider myself a true believer — even a fanatic — in Honest Food and Honest Hospitality.

I bring together this heritage and my international journey to help hotels, restaurants, and entrepreneurs create hospitality that is honest, authentic, and profitable. I design menus that tell stories, empower and train teams, and build operations that are sustainable and efficient.