Our Special Beginnings

When I’m not in the kitchen, I’m usually somewhere close to the earth. I grow my own vegetables, herbs, and spices whenever I can. There’s something very grounding about starting from a seed and following that process all the way to the plate. It teaches you patience, humility… and a kind of gratitude that you can’t really learn any other way.

I also spend a lot of time learning, reading about nutrition, the body, how everything connects, especially the role of the gut in both physical and mental health. It’s not about control or perfection, more about understanding how things work quietly over time.

And beyond all that, I try to stay present and intentional in the way I live, because that naturally carries into the way I cook.

I think it comes from a few places, but at the core, it’s very personal. My mother played a big role in that. The way I care for people through food, the attention I give to details, that all started with her. She’s still a quiet reference point in everything I do.

My relationship with God is also very important. It’s given me a sense of gratitude for what already exists, for flavour, colour, texture… for the diversity in nature. It shifts the way you see food. You don’t feel the need to control it as much, you just try to respect it, to honour it.

And then there’s the connection to the earth. When you grow something yourself, you realise that flavour isn’t something you create, it’s something you reveal.

Curiosity, definitely. I’m constantly trying to understand more, especially when it comes to the relationship between food and the body. How food can support people over time, not in a dramatic way, but in a quiet, consistent way.

I’m really interested in how lifestyle, nutrition, and balance can play a role in long-term wellbeing. Not to promise anything unrealistic, but to be more conscious and responsible in what I choose to cook and serve.

For me, evolving isn’t about doing more or doing louder things. It’s about going deeper, refining your understanding, and staying intentional. Everything I learn, whether it’s from the soil, my faith, or research, naturally finds its way back into my cooking.

Yes, I’ve been slowly developing something a bit different. I want to create experiences that go beyond a single meal, something more immersive.The idea is to bring people into the full rhythm of what it means to host. Not just cooking, but everything around it, how a table comes to life, how a moment is built with intention, from the menu to the way it’s served.

It would take place over a few days, allowing people to really disconnect from their routine and reconnect with something more grounded. There’s also a strong link to the environment, the season, the place, and the people behind the ingredients.

It’s still evolving, but the intention is very clear: to create something people can truly feel and carry with them afterwards.

Yes, definitely. I’ve been thinking about how to share this work in a more accessible way as well.I’m currently developing an online masterclass and a more personal cookbook. But again, it’s not really about giving instructions or just sharing recipes.

It’s more about opening a window into the way I see food, the intention behind it, the emotion, the attention to detail… all the things that aren’t always visible but that shape everything.If anything, it’s an invitation. To slow down, to notice more, and to experience food and life in a more conscious, more intentional way.