As he has moved all around South East Asia, Europe, UK and Spain, he starts by saying ''I am a citizen of the World''.
I experienced the culture through the food, and eating like a local was a key way that we settled in to a new place. It gave me so many great influences and so much inspiration that I can really mix and match flavours and ideas in the kitchen.
My career started with a summer placement in a kitchen when I was 15 years old in Kuala Lumpur. Since then I have worked in many great restaurants and hotels, with some stellar chefs who have taught me so much. I was hugely inspired by my experience working with The Roca brothers at Celler de Can Roca, and Nacho Manzano at Ibérica London, where we brought authentic Spanish food to the UK. I was also the Chef de Cuisine at celebrity chef Michael Chiarelloi’s restaurant Coqueta in San Francisco. I have also worked alongside Dani Garcia for many years as Executive Chef, opening Manzanilla in New York, Bibo Madrid and Lobito del Mar in Marbella with him.
In 2018 I joined the Kempinski Hotel Bahía in Estepona to head up their new gastronomic concept El Paseo del Mar. I am now the Executive Chef for the three different outlets – Black Rose The Bar, Baltazár Bar & Grill and Spiler Beach Club.
I am passionate about making good, tasty food, which makes people happy. I am obsessed with the details and inspire my team to make sure every dish is the best it can be. I really take pride in every dish we send out, as seeing people enjoying my food is what motivates me.
With El Paseo del Mar we have created three different restaurant concepts, which really offer something for everyone and every occasion. The restaurants are relaxed, friendly and open to all, with delicious food and great service. We look forward to welcoming lots of new people through the doors and giving residents and tourists on the Costa del Sol a very warm welcome.