Before I picked up a camera, I spent 8 years in professional kitchens across 6 countries — including pastry work at 3-Michelin-star level, and training at Le Cordon Bleu, Paris. That means I understand food from the inside. I work around it, not in the way of it. This portfolio is 16 years of photography built on that foundation.

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There is something about what happens before food gets on the plate that captivates me.