chef . independent author.

Where Food, Culture and Stories Meet.

FROM THE EDITOR’S TABLE

Next Stop: California Republic, St Ives
Read my note: Next Stop: California Republic, St Ives

Bhutanese ema datshi with chillies and cheese sauce in a handmade clay bowl with red and white rice.

Asia, Bhutan, Main Dishes, Recipes

Bhutanese Ema Datshi — Chilli and Cheese Stew

Traditional Bhutanese ema datshi with fresh green chillies, onion, tomato and creamy melting cheese served with red rice.

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Maldivian mas huni with tuna, coconut and onion in a coconut-wood bowl with roshi.

Asia, High-Protein Recipes, Main Dishes, Maldives, Recipes

Maldivian Mas Huni — Tuna and Coconut Breakfast

Sri Lankan rice and curry with vegetables, raita and chicken curry on banana leaf in an aged bronze platter.

Asia, Main Dishes, Noodles, Rice & Bowls, Plant-Based Recipes, Recipes

Sri Lankan Rice and Curry — Dhal, Pumpkin, Beans and Pol Sambol

Chicken biryani with basmati rice and chicken in an aged copper handi.

Asia, High-Protein Recipes, Main Dishes, Noodles, Rice & Bowls, Pakistan

Pakistani Chicken Biryani — Layered Dum Biryani

Vietnamese pho bo with clear broth, beef, meatballs, onion and herbs in a handmade ceramic bowl.

Asia, High-Protein Recipes, Main Dishes, Noodles, Rice & Bowls, Recipes

Vietnamese Pho Bo — Traditional Beef Noodle Soup

LEARN THE CRAFT

The Culinary Knowledge Atlas

Ingredients. Techniques. Equipment. Cuisines. Explore the knowledge behind how we cook.

01 · INGREDIENTS

Ingredients Knowledge

Understand how ingredients behave, how to choose them, and what they bring to the plate.

Explore ingredients

02 · TECHNIQUES

Techniques Knowledge

Learn why each method works, how to control it, and when to use it.

Explore techniques

03 · EQUIPMENT

Equipment Knowledge

Choose tools by function, care, and whether they truly earn their place.

Explore equipment

04 · CUISINE

Country Cuisine Knowledge

Explore cuisines through their regions, staples, methods, history, and table culture.

Explore cuisine

CHEF’S NOTEBOOK

What professional kitchens have taught me.

I write here about production, food safety, service, banquet work, organisation, training, and the judgement that keeps a kitchen consistent when the pressure is on.

Read my Chef’s Notebook

MY BOOKS

The work I wanted to keep in print.

My books bring together recipes, kitchen systems, and the stories behind the food—made to be cooked from, marked up, and kept close.

Explore my books