AT THE CUTTING EDGE OF CUISINE
How did you become a chef? At 15 I won the Top Young Culinarian in New York title, beating almost 100 competitors. After training at the Culinary Institute of America in Hyde Park, I specialised in classical French cookery at the world-renowned Waldorf Astoria Hotel.
After working my way through the ranks at top-class restaurants including Bouley, La Plage and Lespinasse in New York, I honed my skills at three-Michelin-starred L'Esperance in France as well as the famed El Bulli in Spain.
I served as executive chef for Michelin-starred restaurant Oceana in Manhattan, where I earned a number of awards, before becoming director of culinary in 2013 for Celebrity Cruises' sister brand Royal Caribbean. I created and developed menus for hundreds of restaurants and launched 65 new establishm...