Tell us about your culinary career so far.

I initially worked as a commis chef in the cold and dessert section for two different restaurants when I first moved to London. After a while I decided I wanted to focus on pastry and started working at Rosewood London in 2021 as a pastry commis chef and I have been there ever since. I'm now working as a chef de partie.

Why did you decide to enter the Graduate Awards?

I decided to enter the Graduate Awards because I wanted to push myself, learn new things and have different experiences. I wanted a challenge, and this seemed like the perfect opportunity to do so.

What would achieving the Graduate Award mean to you?

Achieving the Graduate Awards would motivate me a lot in my career. It would boost my confidence levels and overall will be an amazing experience to be a part of.

What would you most like to achieve as a chef and why?

I would like to keep growing in my career so that one day I can develop and showcase my own creations either in a pastry shop, restaurant or hotel.

How did you find the semi-finals experience?

It was a little challenging in the beginning because it was a new environment with lots of different people in the kitchen. However, as time went on, it got easier because we could communicate with each other and organise ourselves to get everything done on time.

What advice would you give to a young chef who is considering entering the Graduate Award?

The advice I would give to a young chef is go for it. Even if you don't achieve the award, it is a learning experience and it will help you in your future career. It is also a great opportunity to meet new people from the same industry and to make new friends.

What do you love most about being a chef and why?

I love the creativity behind it and having the freedom to express myself through desserts.

What’s your favourite type of food to cook?

My favourite food to cook is Italian. 

Tell us about the best meal you’ve ever eaten.

My favourite meal I've ever eaten is my Nonna's pumpkin gnocchi with butter and sage from her garden.

Which chefs do you look up to in the hospitality industry and why? 

I look up to Cedric Grolet and Amaury Guichon. They are two very talented pastry chefs. One focuses on chocolate sculptures and the other one on food illusion. I admire them because they created a unique style of doing things that haven't been done before. They created their own product and one day I would like to achieve something like that.