Tell us a bit about your professional career

Growing up in a family of restaurateurs, my love for the kitchen began at the early age of nine. As an adult, I traveled across the world, working in Mallorca, Munich, London, Hong Kong, and Tokyo in search of culinary inspiration. I eventually fell in love with the vibrant food cultures of Japan and Indonesia. Now, at Sea Fu Dubai, a Michelin-selected restaurant, I combine Asian flavors with European techniques to transport guests to the heart of Asia with each bite. My goal is simple: to inspire joy, curiosity, and a sense of adventure that lingers long after their meal is over.

What is your Philosophy / Motto (10 words)?

Cooking with love, sharing joy, and enthusiasm in every dish.

What is your dream in life?

I think I’m lucky enough to already be living my dream. My journey around the world has taught me that great cooking comes from a blend of continuous learning and the thrill of discovering new ingredients and sensations. Guiding and mentoring aspiring chefs is something I also yearn for. I find immense joy in sharing the knowledge I’ve gathered and in fostering a team that thrives on creativity and excellence. Each dish is an adventure, a chance to enrich lives and explore new frontiers in the art of cuisine. If I can continue doing what I’m doing, with continuous small improvements day by day, I would feel absolutely fulfilled.

What advice do you have for young, aspiring chefs who are just starting out in their careers?

My advice for young aspiring chefs would be, first, you have to be passionate about what you do and really like it. You have to be patient because you need time to learn and to master what you are doing. It’s all about practicing again and again. If you like what you’re doing, you’ll be successful in a way.

What are your current projects and plans?

At present, our team is deeply engaged in creating a new seasonal menu with a strong emphasis on sustainability, standout presentation, and lasting flavors. We are committed to sourcing sustainable ingredients, including fresh fish like John Dory, Hirame, and Monkfish, prepared using the Ikejime technique for optimal freshness and flavor. Our approach extends to local farms where we hand-select vibrant produce such as mushrooms and tomatoes. Each dish will be meticulously plated to highlight the natural beauty of these ingredients, ensuring not just exceptional taste but also a visually stunning dining experience that celebrates both innovation and environmental responsibility.