Fortunate to be a third generation chef and privileged enough to have got a formal education to become a chef, I have always believed in working "hands - on" and will always be indebted to my alma mater OCLD for this invaluable lesson in my culinary journey. I believe in giving my guests experiences along with good food whenever they dine in my restaurants.
Love for Cooking
Well, I really don't have a fancy answer to this question ! It probably was the only thing I knew how to do !
I like to stick to authenticity and prefer the old tried and tested recipes and cooking techniques. Producing authentic food without hiding being fancy garnish is my mantra.
My kitchen is generally easy-go-lucky and I encourage my team to enjoy themselves. Cooking is supposed to be a distressing activity and I try to keep it enjoyable for my team.
You need to have resilience to listen and continue doing what your heart tells you and believe in your vision without getting pulled down.