From a bulgarian kitchen to bristol’s dining tables  

My journey as a chef started during the pandemic — when I had just moved to the UK and couldn’t find the comforting dishes I grew up with. Out of nostalgia and necessity, I began teaching myself to cook my mother’s and grandmother’s recipes from scratch.

What began as a hobby quickly became a calling. Over the past five years, I’ve worked my way up from a commis to junior sous in some of Bristol’s most respected kitchens, including Paco Tapas, a Michelin-starred restaurant, and Dongnae, known for its authentic Korean food. Those experiences shaped my discipline, precision, and respect for ingredients — but at heart, I’ve always been drawn to food that feels generous, soulful, and unpretentious.

Now, as a private chef, I bring that balance to every event: fine-dining quality with the warmth of home. I cook food that makes people feel something — food that’s craveable, personal, and unforgettable.