After studying business and finance, I spent a year and a half working as a data analyst in the Middle East, but it didn’t take long for me to realise I wanted to pursue something more hands-on and creative. I returned to London and trained at Le Cordon Bleu, before starting work at CUT by Wolfgang Puck.

From there, I worked my way up to Chef de Partie and completed a stage at Alain Ducasse at The Dorchester, a three-Michelin-starred restaurant. I then joined the team at The Barbary, a lively kitchen inspired by Middle Eastern and North African flavours, and now split my time between private dining and working part-time at Kolae.

Outside of the kitchen, I have always been passionate about sport. I played rugby for the USA and Middlesex County, completed the Paris Marathon, and am currently training for an Ironman as part of my endurance sport journey.

Food and performance have always gone hand in hand for me, and Miles of Flavours is about bringing the two together, making great food that supports a healthy, balanced life.