Hello, everyone! Let’s get to know each other!

While many of you recognize me as a pastry chef, here’s an interesting tidbit: cooking was, for the most part, just a hobby for me throughout almost my entire life.

My professional background lies in law, and I worked as a lawyer for 25 years. It was only five years ago that I delved into the world of confectionery art, eager to study and refine my skills in this new domain. Surprisingly, the roles of a pastry chef and a lawyer share commonalities. Both demand self-discipline, precision, and meticulous attention to detail. Additionally, they require the ability to listen to clients and find optimal solutions for their needs.

In my culinary creations, I adhere to the belief that nature has already crafted the most beautiful and ideal ingredients. As a result, I exclusively use natural components.

Embracing a fondness for minimalism and clean lines, my decorative preferences lean towards berries, flowers, and chocolate.

Confectionery art stands as a vast and dynamically evolving realm. Each day, someone makes a groundbreaking discovery in the realms of textures, materials, and techniques. Consequently, I’m committed to a continuous journey of learning and development, finding the process incredibly engaging.

Are you ready to explore and try out new things together?