With a Level 4 Hospitality Entrepreneur Manager diploma (2019), I bring diverse culinary experience: two years in Spain, one year at Aruba's Renaissance Hotel, 1.5 years mastering rotisserie, two years at Corendon hotels (including jr. sous chef), and two years in Asian fusion. For three years, I've thrived as a freelance chef, delivering bespoke dining at events, private dinners, and interim restaurant roles—combining creativity, leadership, and bold flavors.