My father’s scrambled eggs with black pepper and paprika.
I get a lot of inspiration from my fellow chef colleagues, from my travels and from Mother Nature.
Since I was seven I have had my mind set on becoming a chef. Food has always been a source of joy and since I was a child, I have always been cooking and experimenting in the kitchen.
It is almost impossible to find one dish that would represent my style of cooking... it's always changing. I love to cook with the seasons, and as the seasons change, so does my cooking. One thing that always remains is that I try to keep my food down to earth and natural.
At home! There is nothing better than sharing a lovely meal with the family.
Creativity, endurance, joy, adventures and surprise!
Yes! I hate McDonalds and all other sloppy, bad fast food.
I'm a complete sucker for pastries!
There are too many to choose from, and the best is yet to be written.
Try to work with the seasons and use as many of your local ingredients as possible in your cooking. In terms of presentation, I always try to think of colours and how I can create a fresh and delicate look, sometimes by using thinly sliced raw vegetables, fresh herbs and sometimes edible flowers.
I love to share food that you can eat with your fingers only, so I would cook a big bowl of moules marinieres.