1. Tell us a bit about your professional career:

I bring over 12 years of experience and expertise in pastry and chocolate making to my role as Pastry Chef at Margaux in Jumeirah Mina A’Salam. I completed my apprenticeship in Pastry and Restaurant Desserts in Rennes, France, where I gained valuable skills in pastry and chocolate making.

2. What is your Philosophy/Motto:

It’s simple to make things complicated, but it’s complicated to make things simple.

3. What is your dream in life:

Wait and see.

4. What are your current projects and plans:

I am eagerly anticipating the unveiling of our Christmas Yule log creation in the near future. Each year, I get so creative with the Christmas Yule Log. Tradition meets innovation as I craft confections that evoke the spirit of the season while pushing boundaries with inventive shapes and flavors. Stay tuned for these festive delights that promise to captivate both the palate and the imagination.