In the refined kitchens of Paris, I honed my craft, mastering the classic techniques that form the backbone of culinary art. But it was the vibrant, unscripted streets of New York City where I truly found my culinary voice. Amidst the eclectic tapestry of food carts and hole-in-the-wall eateries, I learned to improvise and innovate, blending high cuisine with street-savvy flavors. This journey taught me the importance of authenticity and the beauty of fusion, shaping my approach to create dishes that speak a universal language of taste, bridging worlds with every bite.