I'm a trained Chef, with a diploma in French Culinary arts and Bachelors degree in French Patisserie from Ecole Ducasse. With work experience spanning from food distribution (TJUK), large scale frozen food production (Aryzta, France) to working with a standalone patisserie (Lillian Bonnefoi, France), a pastry kitchen of a 5 star hotel (Hotel Plaza Athenee, Paris), a Pastry School (Jordi Bordas, Spain), on R&D for a published pastry book (ADAPT by Richard Hawke) to a Michelin starred kitchen (ADMO, Paris), i have covered a large realm of avenues within the pastry industry.

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My experience has motivated me to create pastry which is lighter, healthier and easier to digest. Whether that means avoiding gluten and lactose, or using lesser sugar in recipes, my goal is now to create my niche in pastry which can be eaten guilt-free, but still looks good, tastes good and feels good!

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I also have a degree as a Professional Chartered accountant, making my approach to pastry number driven - whether its considering the ratios that make a perfect recipe, or considering the costing that makes business sense in the long run for an establishment.

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I have help set up cafes from scratch, and have set up my own establishments (cafe and cloud kitchen), hence bringing a lot of experience and learnings to my approach in consulting

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