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My Portfolio
01
Plating for Chef Roze Traore's Dinner
02
Cucumber and Melon over Labneh with Chili Crisp with Herbs
03
Corporate Happy Hour for 75 people
04
Rethink x Zaab Zaab with Chef Bryan Chunton
05
Yukhoe Canoes with Puffed Sesame Crisp
06
Glazed Duck Breast with Doenjang Caramel on a Fried Brown Rice Cracker
07
Plating with Executive Chef Charlie Mitchell of Saga
08
Private dinner for 20 VIP guests
09
Tagliere featuring salumi from Tenuta Saiano
10
Rethink x Hav and Mar with Executive Chef Fariyal Abdullahi
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