24/08/2026
I’m thrilled to begin this exciting new chapter with Cellar Society at the beautiful new Hermès flagship, 166 New Bond Street.
One of the joys of working as a private chef is being a culinary chameleon, adapting my style completely to reflect each client’s individual tastes, preferences and needs.
Yet the consistent thread running through everything I create is Ayurveda.
For me, this means cooking seasonally and intuitively, using fresh ingredients and preparing every dish with care and a loving intention to nourish those who receive it. It means considering balance, digestion and the six tastes, while respecting each person’s individuality and creating food that leaves them feeling satisfied, nurtured and energised.
Ayurveda does not define one particular style of food. Its principles can be woven quietly into any cuisine, which allows me to create dishes that are entirely bespoke while remaining true to my own philosophy.
It is a privilege to work alongside such a warm and talented team, in the most stunning environment, creating fresh, seasonal and delightful dishes for our guests.
I’m incredibly proud to be part of something so special and look forward to sharing more of this wonderful journey.
Cellar Society
