I am a pastry chef who is not only experienced in this field but other cuisines as well. My passion for culinary arts built a path into my profession. I hold expertise specifically in Western cold, chocolates and pastry techniques.
Vanilla sable, Namelaka, Alphonso mango.
Vanilla bean sponge, creme chantilly, pineapple compote, Italian meringue buttercream.
Vanilla sable, citrus frangipane, passion fruit curd, torched swiss meringue.
Black sesame macaron with activated charcoal, gyokuro samurai, white chocolate ganache.
Dark chocolate sponge, 55% Belgian chocolate ganache.
Dark chocolate sponge, Belgian chocolate ganache, strawberry compote, fresh strawberries.
South Indian Filter Coffee, Hazelnut, Lime & Earl Grey, Coconut.
Ginger infused salted caramel, Raspberry & Rose.
Mango & Passion fruit.
In my free time I like to express my artistic abilities through paintings.
