Q. Was yours a conscious decision to become a chef or did you find you fell into it?
When I was younger, I used to help my mother in the kitchen and with time developed a passion for cooking. Every time I prepared a dish, I received very good feedback and this prompted my decision to become a chef.
Q. Is there one dish that sums up your adventure?
Sweet potato mash with local chicken that is gently braised over two hours and infused with lemon grass.
Q. Where does your inspiration come from?
My inspiration comes from our diners, where my teams and I always aim to provide our guests with a truly unforgettable dining experience with every meal. I always value client feedback – both good and bad, and this is what encourages me to always do better and better.
Q. Did you find anything that shocked you?
This is a heavy and taxing career choice which may drain ones creative ability if you do not have a deep and innate passion for cooking, and most importantly discipline.
Q. Will any of the dishes you discovered be making their way onto your restaurant menus?
Yes. Sweet potato and olive mash with local chicken that is gently braised and infused with lemongrass.
Q. In the coming season of Christmas and New Year what speciality of yours you would like to come up with for food lovers?
Our fig and orange glazed ham bone is definitely going to tantalize the taste buds of lovers
Q. What advice would you give home chefs who are inspired by your style of cookery?
Simplicity is key – food on every plate needs to be simple (no that does not mean you under compensate on quality), presentable and full of flavor. At Serena we use only the freshest of locally sourced produce and ingredients from local suppliers, and this is a way of supporting our farmers too.
Q. You believe in taking risk or plan beforehand.
A good chef has to plan in advance in order to execute work efficiently.
A restaurant is a promise: Walk in and we’ll be ready. Select anything on our menu and we’ll cook it for you quickly and well. Because of that promise, chefs and cooks can’t wing it. They must have all the resources (ingredients, tools, and personnel) to fulfill it. They must know the actions (recipes, procedures, and skills) needed to honor it.
2. Your high points.
My high point has been my journey from a Cook to an Executive Chef of a five star establishment, which is known for its high standards of quality, great food and impeccable service. I have also mentored younger chefs and am proud of what they have achieved thus far. I am grateful to God for all my accomplishments.
3. Your low points.
My low point in this career is that you have to be working and planning the kitchen brigade during holidays and festive season and hence little time to enjoy with family.
4. Favorite travel trade leader of the industry.
That would be the Serena chain of Hotels
5. Which type of novels you love?
Inspirational novels like Think Big by Ben Carson
6. A movie that motivates you.
The pursuit for happiness
7. How you spend your day on day off.
I spend my day of with family my beautiful wife Emily and my two kids leon