My cooking journey started at the age of 14 in a café working with smoothies. Since then i have been involved in many different kinds of cafes and restaurants; from fast food all the way to fine dining. Growing up in the restaurant world, my love for cooking only grew, and I finally decided to complete a plant-based cooking school in Sweden in 2020.

I got excited about nutrition at a young age, and it led to my decision to eat a plant-based diet. Therefore i specialize in dishes with whole Foods and a high nutritional value. In addition raw food and wild herbs recently have caught my attention and I may occasionally be spotted in the woods exploring plants.

What I like most about cooking is how creative you get to be. The possibilities are endless! I think cooking should be fun and learning from mistakes is one of the best ways to improve and grow as a chef.

Plant-based cooking has been a passion of mine since a young age. After being vegetarian for a year, I became vegan at the age of 15. I taught myself basic techniques and different styles of cooking before receiving professional training and my chef certificate. What I love most about cooking is the hands-on creative process. I enjoy creating new recipes, experimenting with new flavours and getting to know new cultures through food. For me food is more than just a necessity to satisfy your hunger, it’s a way to express yourself and to connect with people.

I’m fascinated with the art of plant-based cheese making and the key role of fermentation in this process. I find it amazing how the use of cultures and bacteria can change the texture, flavour and presentation of food. Local and sustainable foods have always been important to me, so you might find me on the market looking for some fresh products.