Sometimes it takes people many years to discover their true calling in life. In my case, there were no doubts at all. From a young age it was clear to me that the kitchen was my artist’s studio. As a small child I loved spending time in the kitchen and watching my mother and grandmother prepare the dishes I grew up on. The cooks quickly noticed that I was an excellent sous-chef, and by the age of 10 I was already preparing some of the dishes I still love today.
From this foundation I began to grow: I took part in cooking workshops of every kind, specialized in desserts, trained at Le Cordon Bleu in Paris, and worked in restaurants in France, Australia, Japan and Israel. For two years I managed the “Pixie” restaurant in New York, and everywhere I went I learned to add my own personal nuance even to traditional dishes.
Encountering flavors and ingredients from all over the world has given me a rich vocabulary of cooking styles and techniques. Everything I have brought back from my travels in Europe, Australia, the United States, Japan, Cambodia, Thailand, Laos and Vietnam now serves as the basis for building rich and varied menus that bring East and West together and can suit every palate.
