To work in Gibraltar is nothing short of interesting. The food a is combination of countries close and far. There a bit of Spain, a bit of UK, a bit of Africa a bit of everything and it greatly reflects the food. Gibraltar is relatively small, 100% fast and filled with wonderful people, the food is the same. Small portions, fast and fantastic this is called TAPAS. For me a challenge was to adjust from an "A La Carte" or "Tasting" menu I was used to working with to this huge menu with many small things in a very tight kitchen. Although tricky I was able to adjust relatively fast, however there was another challange I did not expect. Most of the empoyees were just speaking Spanish... This factor is not necessarily a negative one since I know basic Spanish (note basic) however it made my difficult job even more difficult. Nevertheless I took it as an opportunity to increase my knowledge of Spanish and it sincerely worked, I believe my Spanish went at least one level up. So there is always a different way to view the situation. Overall looking, listening, loving the new experience and cannot wait to see what is to come.

Working in a family owned restaurant as a right hand to a fantastic Italian chef while surrounded by 9 sons of the owner was in short a fun, fantastic yet exhausting adventure. I was in charge of the warm starters and the main courses. The chef and I did the menu so I was involved in all the parties, of course the organization and the cleaning. It was a wonderful fast pace environment and a contrast to the peacefull, calmness of the forest it was in. The menu was successful, we made, did and ate great things. Many thanks to the wonderful people at Karmelski Dvori that opened their heart, home and restaurant for this unforgettable experience.

After one year on the starter/wok section I advanced to the main courses where I learned more about seafood products and cooking a large variety of meat. The pressure and responsibility increased therefore so did my skills. With all the new interesting dishes, techniques and challanges conected to the menu, there was always something more to do... So that year I started exploring the wonderful world of fermentation and it is fascinatingly delicious.

Sansho is a restaurant that opened the door of the kitchen to me. With great heat, passion, stress and excitement engulfed me into what is my current profession. I started on the starter/wok section with basically zero professional experience yet my love for cooking goes so far back that it was not that I was completly clueless. However cooking at home and at a busy Bib Gourmand restaurant can lead to shock, cuts, burns, mistakes... oh, so many mistakes. Nevertheless I wanted to be there, I wanted to learn, I wanted to be a chef not a cook anymore. Then after all the mistakes and with a lot of help, guidance, patience there was finally improvement. After almost a year of working I managed to understand the difference between cook and chef. One week later I advanced to the main course section...

The couple of months I spent freelancing I worked on the pixel art for a third person adventure game. Specifically I created the characters and their animation making them into sprite sheets, and the environment.