Out and About STYLE Mag Issue 2 Vol. 2

8. DO YOU HAVE A “SIGNATURE DISH” OR
FAVOURITE DISH YOU ENJOY COOKING?
I’m a big fan of seafood dishes. Seafood is very
versatile. Creating unique and delicious dishes is
always possible. I always enjoy cooking and working
with freshly caught fish.
9. WHERE DOES YOUR INSPIRATION
COME FROM?
The people, my family, nature- everything,
especially when I turn a memory into a delicious and
mouthwatering dish.
10. WHAT ARE YOUR ESSENTIAL
INGREDIENTS, THE THINGS YOU COULDN’T
LIVE WITHOUT?
Salt, spice and everything nice.
11. IS THERE A SECRET FOR A SUCCESSFUL
RESTAURANT?
A successful restaurant has massive patience because
success is not an easy process. For you to stand out,
you need to create a unique flavour that people will
always remember. Execution is needed to make plans
into reality. Lastly, consistency is the key for you to be
on top of the competition.
12. WHAT ADVICE WOULD YOU GIVE TO
SOMEONE WANTING TO BECOME A CHEF?
If you don’t have passion for it and you’re not happy
doing it, don’t waste your time. Persistence and
determination is needed to reach your goals.
13. DO YOU HAVE ANY TIPS FROM THE
KITCHEN THAT YOU’VE PICKED UP THAT
COULD BE USEFUL TO HOME COOKS?
Practice makes perfect. Try again even if you fail, things
will be better, and you’ll learn from every mistake.
14. WHAT DO YOU USUALLY EAT?
I always like grilled chicken with hot sauce.
15. WHAT DO YOU LIKE TO DO OUTSIDE
OF THE KITCHEN?
I like going to the gym. I work out about three hours
a day, five days a week. Mainly because I eat a lot
and I’m prone to getting fat, I need to burn the fats
regularly to remain healthy.
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