What inspired me to become a chef was my uncle, who, funnily enough, also worked at the Europa many years ago. I always knew how hard he worked, and anytime we saw him, I could just see how much being a chef meant to him, and I just had this deep urge to understand why. From there, I was just fascinated by anything food and kitchens, and the rest is history, really.
I aim to create a memorable experience for guests, one to remember, for them to leave fully satisfied and feeling that their choice in dining in the Europa was the correct choice.
What I enjoy most about working for Hastings is the almost family-like feel between the staff, from management right through to kitchen porters, the camaraderie, the feeling of being valued and made to feel as if you are part of why the success of things around you is happening, feeling like you’re not just a number.
My approach to food is just very simple, taking fresh quality ingredients and letting them speak for themselves, not overcomplicating things.