About
I am a professional chef with over 8 years of culinary experience; specializing in fine dining, artesian baking, and high-quality barista work. Learning a variety of cuisines, techniques and creating new dishes which guests of all types can enjoy, is a lifelong passion of mine. Running a clean and safe kitchen with a focus on guest needs, dietary restrictions, food safety as well as accommodating personal preferences has always been a strength and high priority for me.
Experience
Freelance Chef
Provided exceptional culinary experiences across multiple charters aboard a 45ft catamaran, catering to diverse guest preferences. Created fresh, seasonal menus featuring vibrant flavors and locally sourced ingredients, tailored to the tropical cruising destinations. Prepared and served all meals, from casual breakfasts to elegant dinners, ensuring a relaxed yet elevated dining experience for guests. Managed provisioning and galley operations efficiently, maintaining high standards of cleanliness, organization, and food safety throughout the charters. Collaborated with the crew to deliver seamless service, enhancing the overall guest experience during their sailing adventures.
Freelance Sole Chef - Owner
Delivered exceptional culinary experiences over a month-long stay in Harbour Island, followed by a transatlantic crossing to Europe with stops in Bermuda, the Azores, Gibraltar, and Montenegro. Designed and executed dynamic, rotating menus tailored to a party of 10 guests, incorporating global flavors and regional specialties inspired by the journey's destinations. Sourced and provisioned premium and locally available ingredients at each stop, maintaining a well-stocked galley to ensure the highest culinary standards throughout the voyage. Skillfully prepared and served meals, including breakfast, lunch, dinner, and snacks, catering to diverse dietary preferences and special requests while providing seamless and attentive service.
Freelance Sole Chef - Owner
Provided exceptional culinary services for the new owner and their guests during a two-month trip exploring the Bahamas. Developed customized menus featuring fresh, locally sourced ingredients, celebrating the vibrant flavors of Bahamian cuisine alongside international favorites. Prepared and presented gourmet meals for breakfast, lunch, dinner, and special occasions, accommodating dietary preferences and ensuring guest satisfaction. Conducted provisioning at key destinations, ensuring the galley was consistently stocked with high-quality ingredients and beverages to meet the dynamic needs of the trip.