Cuisine as heritage,
diplomacy, and soul.

Across fourteen years and six rooms, my work speaks the language of memory, respect, and innovation. Trained in French technique in Paris, in the Lyonnaise bouchon tradition, and in the discipline of Japanese yōshoku — and mastered in contemporary and modernist cuisine across fourteen years of Malaysian fine dining. Most recently, I have carried that body of practice into the cultural-diplomacy work through Serumpun Sarawak — a conservation study with Borneo's thirty-four indigenous communities, from which I am developing the French-Borneo cuisine platform.

France has twice knighted me; I carry both honours as obligation, not ornament.