In 2012 I left a lucrative career in finance to follow my passion for food. After studying catering at Westminster WAES College, I founded Louisiana Chilli Shack with a single stall in Camden Market and over the next 5 years, grew it into an 100% gluten free catering company operating at 9 locations in London, and festivals such as Wireless, River Cottage, Nashville Meets London and American Speed Fest. I sold ‘the shack’ in 2018 to embark on new projects and focus on development.

As a freelance gluten free development chef I have worked with Camile Thai, Ireland’s largest Thai restaurant chain, joining Gary Rhodes and Samantha Mumba in a guest dish for their menu. My Ginger Pad Pesto is available to order from Deliveroo or at the Balham branch.

Since 2018, I’ve been part of The Allergy & Free From Show giving cookery demonstrations in the FREEE by Doves Farm guest kitchen – London, Liverpool and Glasgow – of my new, easy and exciting gluten free recipes. Watch the video here.

I’ve have had the priviledge of becoming a mentor to young people with an interest in the hospitality industry. My team won the 2018 Tooting Street Food challenge (watch the film about this project here) as well as being on the judging panel for Wandsworth Young Chef of the Year Competition.

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