• What is your earliest memory of food?

My earliest memory of food is watching my grandmother cook and getting told off when I tried to sneak my fingers into the pot. I’ll never forget her simple, homemade dishes made from ingredients grown in her garden—they tasted like home. This is where my roots are, and to this day, it influences my cooking style.

• How do you describe your overall cooking/baking philosophy?

Don’t overcomplicate things. Keep it simple but creative. For me, it’s all about combining different textures and flavors, using ingredients that are in season. I never pair more than three or four flavors and textures in a dish.

• What ingredients do you particularly enjoy working with in your cuisine and why?

My favorite ingredient to work with is chocolate! It’s one of the most versatile ingredients in the culinary world. Its adaptability allows it to be transformed into a variety of creations, from intricate desserts and sculptures to pralines, bars, and even works of edible art. As a creative medium, chocolate offers endless possibilities, allowing chefs to push the boundaries of both flavor and form.

• What is your signature dish?

My signature dish is a unique take on chocolate truffles, featuring Tahitian vanilla-infused cream blended with both milk and dark chocolate. The filling is silky smooth, creating a melt-in-your-mouth experience that balances richness and sweetness—this resonates well with local tastes.

• Can you share any culinary secrets with our home bakers?

I always tell our students that there are no real secrets in baking. It’s about trial and error—try, fail, try again, improve, and keep learning. There’s no shortcut to mastering a skill. While talent can help, even with talent, you have to put in the work.

• What is the secret of a successful chef?

Passion, hard work, dedication, creativity, networking, and a ‘can-do’ attitude are essential for any chef. Persistence is key—never give up. And if you can keep a smile and some humor along the way, it will certainly make the journey more enjoyable.

• What advice do you have for young chefs?

My advice for young chefs is to approach this industry with passion, hard work, and unwavering dedication. Creativity is important, but so is building strong networks and maintaining a positive, ‘can-do’ attitude. Persistence is crucial—don’t give up when challenges arise. Remember to stay positive, as it will help you overcome obstacles with grace.

• What is your dream?

My dream is to expand my side business by growing a collection of guesthouses, each with its own unique personality and charm. Eventually, I hope to fully dedicate myself to operating these guesthouses while staying connected with the world of hospitality. It’s a way for me to continue expressing my creativity, using materials beyond culinary ingredients.

• What is your motto?

“If your presence doesn’t make an impact, your absence won’t make a difference.”