My journey began in Paris, around my family’s kitchen table—where laughter, connection and generosity were always on the menu. Early experiences at the Ritz and Ecole Ducasse and recipe testing with my best friend’s father, renowned chef Christian Constant, sparked a lifelong love of food.

Days spent fishing and hunting with my dad, ending with smoky wood-fired meals, taught me that the most memorable dishes are often the simplest.

This passion led me to explore all corners of hospitality—from Michelin-starred Le Violon d’Ingres to Hotel Barriere Fouquet and the Shangri-La. Studying at EHL Hospitality Business School deepened my knowledge, though I often found that true generosity could be lost behind perfect plating.

Later, at the Fife Arms in the Scottish Highlands, I reconnected with cooking over fire and trained in Scotch whisky under expert Dave Broom. Managing The PIG in Brockenhurst, surrounded by garden-grown produce, only deepened my belief that simple, authentic flavours and experiences are often the best.

Now, at Aingeal, I bring it all together—nature, fire, time, and togetherness. I believe in celebrating ingredients in their purest form, whether it’s raw langoustines or a smoky rib of beef that makes you forget your table manners. And for dessert? A simple apple crumble says it best: great food doesn’t need to be complicated.