I am a chef from Birmingham, UK, with my heritage being a mix of English, Irish and Cantonese. I am classically French trained but have worked around the world in countries such as New Zealand, Singapore, Thailand, Italy, Greece and France. I reimagine classic dishes by studying the history and culture where the dish originated from, then rebuild the dishes using my experience and knowledge of ingredients and techniques from around the world. My food can be described as fusion, but the term is thrown around too often. My food reflects me, my mixed heritage, and my understanding of different cultures. My aim is to create dishes reflecting the diverse world we live in, whilst also educating people on the heritage and history behind each dish, ingredient, and technique. I am the MasterChef: Professionals UK champion 2021, with my career background being a mix of private dining, Michelin star restaurants, 5 star hotels and banqueting events. My time on MasterChef The Professionals was an amazing and challenging experience. I received praise for my own style of cookery. Marcus Wareing described me as ‘A star in the making’. Whilst I also received high praise for dishes throughout the competition including 3 Michelin starred Matt Abe describing one of my dishes as ‘Outstanding’ I love to design fine dining menus and really push the boundaries in terms of tastes and techniques to create something refined and new. Along side this I have a huge passion for street food culture and affordable, accessible food that is still of the highest quality. My travels around southeast Asia and time working in Thailand and Singapore heavily influenced my food style, the Hawker Centre and Street food culture is something that massively appealed to me and where I take a lot of inspiration for my dishes from. Learning about these cuisines, the culture, the history and how it is all linked, then using this understanding to create new dishes with the same amazing flavours but also including European ingredients and techniques into the plates I create. I currently do a mixture of restaurant residencies, private dining and cooking demos. I have also recently teamed up with Singapore Tourism Board to promote Singaporean food to a wider audience. Alongside this there are talks for a similar project with the Hong Kong tourism board.