With a Level 4 Hospitality Entrepreneur Manager diploma earned in 2019, I bring a diverse and dynamic background to the culinary world. My journey started with two years working in Spain, where I honed my skills and embraced rich cultural flavors. I then spent a year at the Renaissance Hotel in Aruba, gaining valuable experience in upscale hospitality. Following that, I dedicated 1.5 years to mastering rotisserie cuisine and grew my leadership skills over two years at Corendon hotels, including a year as a jr. sous chef. My passion for bold flavors led me to two years with an Asian fusion restaurant, expanding my culinary repertoire. For the past three years, I have been thriving as a freelance chef, contributing to high-end catering events, private dinners, interim chef roles for restaurants and hotels, and all aspects of bespoke culinary service. My career is a blend of creativity, leadership, and a commitment to delivering unforgettable dining experiences.