About

I started cooking for fun as soon as I was tall enough to reach the kitchen counter, but never thought I could become a professional chef until years later. While studying in university, I started hosting pop-up cooking lessons to teach friends how to prepare my favorite foods and started a catering business over social media. Since then, I've gained almost 2 years of professional experience serving, bartending, and cooking in casual fine dining, and have conducted research with physicians in nutritional medicine. I currently divide my time between being a chef at JOEY Restaurants, slinging a craft cocktail menu at Tasty Indian Bistro Yaletown, and academic work. In my free time, I play tennis and am working on my private pilot's licence.

 

My cooking style is classical, and inspired by Asian spices and flavors from my family roots. Influenced by my degree in biology, I prepare healthy meals and debunk the myths of popular diets, ingredients, and cooking methods.