Chef’s Statement

I’m a chef, but I’ve never seen food as just food.

For me, cooking is a way to build identity. To tell stories. To challenge norms and merge cultures in ways that feel alive, bold, and personal. I don’t just create menus—I build concepts. I design experiences that carry soul, vision, and intention. And I care deeply about every detail that surrounds a dish: the name, the colors, the feeling in the room, the reason why it exists.

Over the years, I’ve contributed to multiple restaurants—not just in the kitchen, but in their foundations. From naming and branding, to menu design and storytelling, my role has always extended beyond a station. I’m most energized when I’m helping shape the bigger picture. When I’m trusted to bring something to life from the ground up, and given the space to do it with care.

But as much as I value collaboration, I also value boundaries. I believe creatives in hospitality—chefs, bartenders, designers—deserve more than just a paycheck. We deserve credit, transparency, and protection for the work we give our lives to. I’ve learned the hard way what it means to give too much without clarity—and I’ve chosen to speak openly about it, not just for myself, but for others who’ve been in the same position and stayed silent.

What I bring to the table is more than recipes. I bring culture. I bring structure. I bring vision. I care about creating spaces that feel exciting and rooted at the same time—whether it’s through bold culinary fusion, identity-forward branding, or building systems that make restaurants thrive long after the opening glow fades.

I’m always open to projects that align with that vision—especially those led by people who believe in creativity as a collaborative, protected, and celebrated force.