What are your earliest memories of food?
My Dad was a great cook, so I grew up surrounded by good food. Some of my earliest memories are of sitting at the kitchen table, watching him cook and being encouraged to taste different things. Both of my parents grew up in England, so there was always a sense of that comfort food and tradition in our house — hearty, flavourful food that brought everyone together.
How would you describe your relationship with food?
Food has never just been work for me; it’s a lifelong passion. Cooking is what I do both professionally and for pleasure at home. I love working with what’s in season, experimenting with flavours, and finding new ways to elevate simple ingredients into something memorable.
What was the first meal you learned to cook?
The very first dish I learned was a Sunday roast — roast beef with all the trimmings. It’s a dish I still hold close to my heart, not just for the flavour but for the tradition of gathering around the table as a family. It’s such a classic, and I’ll be bringing that same tradition to The Montenotte where there is a Roast menu in The Panorama every Sunday starting in November.
How did working with food become your career?
Cooking always felt natural to me. I had a flair for it from a young age, and because I was surrounded by it growing up, it developed into more than just an interest. It became a career almost by instinct — the combination of being raised around chefs, loving good food, and finding joy in the creativity of cooking made it a path I wanted to follow.
What’s your go-to breakfast?
Eggs Benedict. It’s a timeless classic — rich, comforting, and full of flavour. Done well, it’s one of the best ways to start the day.
Dining and Cooking