I’ve been in the industry for over 4 years now and currently a sous-chef on an 92m yacht, I’d describe myself as an outgoing and energetic character who thrives from the yachting industry and all it has to offer. Yachting has opened a whole new world of cuisines to me, with Indian cooking being my ultimate favourite.
Patisserie, bread and chocolatier work are my specialty and have been a massive asset to the quality of food I provide for our guests and crew.
I continually strive to be the best I can and get the most out of my career. Within recent months i was signed as a House Chef at MymuyBueno Academy of culinary arts.
In my rotational leave I spend my time offering courses on how to execute chocolatier and patisserie work onboard a superyacht to all other yacht chefs, in the pressures, time constraints and ever changing environments we work in.
My future goal is to be a head chef by 25 years old and keep striving to achieve the best I can.
