Claridge’s

Claridge’s is my first experience as a chef in a luxury fine dining kitchen.

I joined Claridge’s main kitchen team and was quickly promoted twice to the rank of chef-de-partie. Here, I have had a chance to work with top renowned chefs like Dmitri Magi and Richard Galli who have been a part of Michelin starred restaurants across the world.

From them and many other seasoned chefs, I learned how to be insanely systematised and organised, how to constantly push your boundaries to be faster, more creative, more organised each day. I learned about the unusual pairing of ingredients and how to articulate artfully on the plate. And most importantly how to be resilient and strong in a challenging and demanding environment.