I am a travelling chef with a keen

interest in the research and preparation

of vegetarian and seafood cuisines.

Voyages to old countries have added greatly

to a repertoire of economical and tasty vegetarian dishes.

My love of grains and pulses for example,

has guided my ability to create nutritious

balanced meals for the vegetarian or those who simply

wish to reduce the consumption of meat in their diet.

My passion for the fruits of the sea has helped hone

the art and skill of preparing seafood dishes,

such as baked stuffed squid, octopus a la portugaise,

encrusted seared sea scallops, crustaceans and

all varieties of fresh and salt water fish.

There’s a whole deep sea world out there

once you get past the ubiquitous salmon.