✦ The Story
Behind the Apron
Chef & Author
✦ Biography
A Culinary Life,
Fully Lived
My relationship with food began before I could reach the kitchen counter — standing on a wooden stool beside my grandmother, watching her hands move with a confidence that needed no recipe. That kitchen was the world to me: warm, fragrant, alive.
Formal training brought discipline. Years at Le Cordon Bleu sharpened instinct into technique. Stages in Tokyo, Marrakesh, and São Paulo taught me that every cuisine is a civilisation's autobiography — written in spice, fire, and time.
Today I cook, write, and teach. I believe the best meals are made with honest ingredients, unhurried intention, and someone worth feeding. This website is my open kitchen — come in, explore, and cook something beautiful.
- 2006 Enrolled at Le Cordon Bleu, Paris. First Michelin kitchen.
- 2010 Travelled through Southeast Asia studying street food traditions.
- 2014 Opened first pop-up restaurant; 400-person waitlist in week one.
- 2018 Published debut cookbook: The Table Between Us.
- 2022 Launched God's Own Cafeteria to share recipes and culinary stories online.
Who we are and what we offer
God's Own cafeteria is more than just a place to order and book for your parties. The cafeteria is known for its diverse menu offering a mix of local and international recipes. We offer recipes, diet menus, we plan events, takeaway food and soups. We deliver cakes, pizza, snacks, food and soups, smoothie, BBQ.
✦ How I Cook
My Culinary Philosophy
Respect the Ingredient
Start with the best, use every part, waste nothing. The ingredient is the author; the cook is its editor.
Master the Basics
A perfect stock, a proper roux, a confident knife hold — fundamentals unlock everything else.
Cook for Someone
Even a solitary dinner is a conversation — with memory, with hunger, with the self. Intention transforms ingredients.
Stay Curious
The world's cuisines are infinite. There is always a technique to learn, a flavour pairing to discover.