My Story
From professional kitchens to artisan chocolate
My journey with food began straight after college, when I was offered an opportunity that changed everything — a role working with Jamie Oliver in London. It was my first real taste of professional kitchens and set the foundation for everything that followed.
I went on to work as a pastry chef at The Gherkin, where precision, consistency, and attention to detail were essential. It was here that my passion for flavour balance, texture, and presentation truly developed.
Learning the craft of chocolate
My love for chocolate led me to train as a chocolatier under William Curley, one of the UK’s most respected chocolatiers and a multiple-time winner of UK Best Chocolatier. Training at this level shaped my approach to chocolate — thoughtful, technical, and uncompromising on quality.
After this, I went on to run a couple of chocolate kitchens, gaining hands-on experience in production, development, and creating chocolates for people and occasions. It taught me how to scale craftsmanship without losing the care and intention that makes artisan chocolate special.