I am a Cordon Bleu-trained private chef with experience serving ultra-high-net-worth families across Europe and Africa. My career spans private villas, luxury estates, safari lodges, and superyachts (41m-85m), consistently delivering exceptional culinary experiences in diverse settings.
My culinary foundation is rooted in classical French training from Silwood School of Cookery, complemented by extensive practical experience in UHNW households and aboard prestigious Mediterranean superyachts. I specialize in contemporary European and Mediterranean cuisine, emphasizing fresh, seasonal ingredients sourced from local markets and premium suppliers.
From 2017 to 2025, I maintained shore-based positions to provide family stability while continuing to cook at the highest level through selective private villa work in Germany (Frankfurt and Berlin) and relief yacht positions. I am now seeking to return full-time to private service, bringing maturity, discretion, and seamless household integration.
I am equally comfortable creating intimate dinners for two, hosting formal entertainment for twelve, or coordinating multi-day events with household staff. My approach combines technical precision with warm hospitality, ensuring every meal reflects both culinary excellence and genuine care for those I serve.
