Experienced private chef with 20 years experience
I am a distinguished private chef with over 20 years of experience, working across Europe, Africa, North America, and the Caribbean. My career has taken me into private homes, luxury villas, safari lodges, superyachts and private jets— where I’ve had the privilege of creating refined, personalised dining experiences for ultra-high-net-worth families, international property owners, and globally recognised individuals.
Raised in Kenya, I was immersed in the world of hospitality from a young age. My father, a respected hotelier, instilled in me an early appreciation for excellence, attention to detail, and the joy of sharing good food. Growing up in and around kitchens, lodges, and dining rooms gave me a deep-rooted understanding of service — and a natural ease in professional culinary environments.
Following formal training in Bristol, I spent eight years working in London’s professional kitchens, gaining experience under some of the industry’s most respected chefs, including Gordon Ramsay, Mitch Tonks, and Julian Marshall. I also spent time within the Soho House Group, where I developed a deeper understanding of modern, ingredient-led cuisine in dynamic, high-volume environments. These formative years shaped my culinary identity — grounding me in classical technique while fostering a contemporary, globally influenced approach that continues to inform my work today.
I later returned to Kenya, where I led the culinary operations at several exclusive safari lodges. My focus was on redefining lodge dining — training local chefs, designing contemporary menus, and delivering exceptional cuisine in some of the world’s most remote and logistically complex environments.
Over the years, I’ve had the honour of cooking for some of the world’s most prominent private clients — including internationally renowned performers, sports professionals, and high-profile families — both in their primary residences and while travelling. My work has extended to onboard service aboard private yachts and jets, where precision, adaptability, and attention to detail are paramount.
Having worked extensively in French-speaking regions, I am also fluent in French, which allows me to operate seamlessly in multilingual households and international settings.
Today, I offer bespoke private chef services tailored to each client’s preferences, lifestyle, and setting. Whether I’m catering an intimate dinner in London, Surrey, managing a villa kitchen in the South of France, or supporting a family during a seasonal relocation, onboard charter, or global itinerary, I approach every engagement with professionalism, calm, and an unwavering commitment to excellence.
