Growing up, lamb was, and still is, an expensive commodity. In my home lamb always went hand in hand with a special occasion. The preparation of the lamb dish was always tasked to my grandmother who would always take great care and would never dare leave anything to go to waste. This dish is a tribute to her and how she inspired me to pursue cooking professionally and the special memories we shared, showcasing the skills and techniques I have acquired while being a chef locally, and abroad.
 

Duck and chouchou were often served at my parents' dinner table, thanks to our vegetable garden and our farmyard. In this recipe, made with home-grown produce, I present a simple and generous simple, generous cuisine where vegetables and meat, in a rather classic interpretation have equal importance on the plate. Working with a product in its entirety using a variety of techniques is part of my culinary identity, while at the same time highlighting the local flavours of the Hauts de La Réunion region.

My dish- Echoes of the Kalahari expresses who I am today-a chef grounded in Southern Africa- and who I aim to become: one who cooks with awareness, responsibility, and respect. A Deep respect for a landscape where survival depends on balance. The connection between the San tribe, their knowledge of indigenous healing plants and game is a system of coexistence built on mutual reliance. My philosophy is honouring ingredients not as resources to extract, but as elements within a living system.

I wanted to showcase the authentic Egyptian cuisine, using contemporary twists and techniques to re-imagine traditional components like bessara, dukkah and taro. “It’s simply Egypt on a plate”. Memories of bessara served when meat was scarce, slow cooked lamb as a celebratory feast with families gathering around a floor tray and his grandmother’s taro inspired this dish, which presents taro in sheets and sous vide lamb with textures of dukkah.

The Middle East epitomizes cultural fusion and rich histories, evident in its vibrant bazaars and diverse culinary heritage. Families and friends unite around tables adorned with delectable dishes, sharing laughter and tales. Amidst deserts and seas, hospitality and tolerance prevail, weaving a tapestry of unity amidst diversity.

I believe the future of cuisine lies in preserving cultural identity through innovation. Levantine Wellington reimagines Lebanon’s iconic kibbeh in a contemporary form while preserving its essence. The smoked hummus and oxtail jus add depth and refinement, creating a bridge between heritage and modernity. Through this dish, I celebrate the resilience, creativity, and evolving story of Lebanese cuisine.

Without dreams we reach nothing,
Without love we feel nothing
In order to reach your dream,
you need determination, discipline, self-effort
and self-confidence to make your dreams come
I believe that Culinary work is art and love.

This dish comes from a memory from my chilhood:''anatra all'arancia'' (orange duck) from my grandmother, she's the one that made me fall in love with cooking. very important dish for me, i tried to use all the skills that i learnt during my years in the kitchen, but always trying to bring forward all the flavors that reminds me of my country and most importantly who gave me the inspiration for it. With this dish i want to express what you can achieve with cooking: create an emotion.

The overlooked ingredients of the Northeast taught me how to listen to things unspoken for. Pork belly, that surrenders only to warm patience. Fermented bamboo shoots, that transforms into cold but comforting evolution. Kansa, that carried this land's healing long before I arrived. I did not find these ingredients. They found me. I am learning to disappear behind them, to let them speak what I cannot. This vision is my future. Hence, I present to you, "Dihing" ;- forest after rain.