Tell us about your culinary career so far.

I have only been in the industry for three years and the Royal Air Force Club is my first job. I started as an apprentice while doing the Royal Academy of Culinary Arts level 3 at Westminster Kingsway College and graduated in 2023. I have reached the position of demi chef de partie.

Why did you decide to enter the Graduate Awards?

I was inspired by my senior chefs that had taken part in the Graduate Awards previously, with mentorship from my head chef, Michael Dutnall MCA who is now mentoring me. In addition, I was awarded with the Rising Star award from a previous competition by the League of Club Chefs that gave me the confidence to do the Graduate Awards. This has driven me to see where my skills are at.

What would achieving the Graduate Award mean to you?

Achieving this award would mean a lot to show me that I have the skills and knowledge required to pass. It will also give me the confidence to be able give mentorship and inspire other people in the industry.

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

I would most like to create a cookbook of dishes and flavours that haven’t been created before using different ingredients as well as seeing and tasting cuisine from around the world. In the future, I would also like to inspire and mentor younger chefs in the industry.

How did you find the semi-finals experience?

I found it bit challenging as I was nervous and made a foolish error with the dessert, but I realised halfway through and re-started it. However, I was able to get the tart done in 45 minutes and so in the end, it worked out.

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

Always practise the things you can control, practise and perfect your technique, and work on your timings. Come with simple but unique flavours and skills, but do only what you know, when creating your dish using the mystery box. Always have your brief to hand even during the competition.

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

I love food and I love to cook, bake and eat and I enjoy using ingredients and techniques to create a dish or a component of the dish that brings out the flavours.

What’s your favourite type of food to cook?

My favourite food to cook is egg fried rice as it is the first dish I ever learned how to make, and it is very simple and versatile. You can change the flavour profile of the dish using different ingredients.

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

I feel you can't beat mom’s home cooking; I like soy sauce braised chicken wings and potato as it is one of my favourite childhood dishes and consider it my comfort food with sticky white rice.

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

I don't have a specific chef in mind, but I do look up to the chefs around me such as my seniors and the people I work with and meet. In this industry, you are always learning from other people and sharing knowledge and skills between each other.

If I were to think of a chef I look up to, I would say my mentor, Michael Dutnall MCA. He still learns despite reaching his position whether that’s learning from other people or most recently challenging himself by competing on Bake Off: The Professionals 2024. That inspires me to push and show off my skills that I have learned too.