Kooks Secrets

“40-plus years of culinary passion and expertise have shaped my journey, beginning with a deep-rooted love for the art of cooking. From the age of 12 years old, when I started to work in my first professional kitchen, I embarked on a flavourful venture, honing my skills, in the finest hotels in London, including The Dorchester, The Savoy, and The Hilton. I had the fortune to work in the amazing 3-Michelin-starred restaurant Simply Nico, eventually becoming the chef at a converted shooting lodge in Scotland named Knockie Lodge and being awarded 2 Rosettes for fine food. Mastering diverse cuisines and nurturing a profound understanding of ingredients means that, as a cook, you have to enjoy the journey, as there is no destination but a never-ending horizon of learning and culinary discovery.