My time spent for over 10 years in restaurant, hotel and catering functions business, has been immensely fruitful. From the beginning I knew that to become a personal chef was my final destination. Knowing expression "we have to keep the desire end in mind" that thought kept me literally alive throughout those long working hours.
My philosophy of cooking presents itself in two axioms: "Take care of the details and the rest will taken care of by itself" and "Let the food speak by itself". I find fascinating authentic cooking and natural enhancement of the taste. The success of delicious, nourishing and wholesome food lies mainly in the proper choosing of the ingredients and using the proper cooking techniques; trustworthy supplies are essential. That's excellent that in XXI century ordinary people can afford a Personal Chef Service.
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