My mother was at home looking after two children and as her constant helper, I wanted to do everything she did and to learn from her. She was a good cook and her knowledge of cooking was passed down the generations from her grandmother and her mother.

I like to work with my hands, to be creative and to express myself, and I instinctively found  myself drawn to cooking and the culinary arts, even in high school. My parents helped me develop this passion when I was young and my father found some courses at a local culinary college – I was so excited! So aged 15 I spent half my time at school and half at college. When I graduated, I knew this was what I wanted to do in life.

I think it is unusual to know what path you want to follow from such a young age and now, aged 29, I have spent 14 years in hospitality. I love what I do because the possibilities are endless; you are limited only by the boundaries you set yourself.

Accor gives you the chance to grow. I have been here since 2022 and I have already been promoted twice; my chef gave the opportunity to develop. I was not sure I would be able to undertake the role I have now but he believed in me, gave me the opportunity and pushed me to do it. It was my proudest moment.

He realised I could do much more than my previous position demanded and it is thanks to him that I have achieved so much; he saw something in me. My managers have helped me to grow and improve; the company nurtures continuous career development. I know I still have a lot to learn but I’m thankful for the opportunities I have had.

Accor encourages me to push out my boundaries and explore new horizons, and that contributes to my personal and professional development. I am also engaged in broadening my understanding of cuisines, techniques and trends, and I am motivated by the options that lie ahead as I continue to evolve in my position as chef de cuisine.

My adventure at Pullman started during the pre-opening and now I am one of the longest-standing members of staff. Everything we put in place and all the difficulties we encountered to establish the processes of the kitchen; it was a fantastic learning curve and very exciting. It is rare to be part of an opening and it is an important experience; you understand the processes better because you have created them and you know how much work went into the opening, so you feel and respect it better. I always try to do the best I can.

A Heartist® is an artist and when you love your job, it comes from the heart and that is reflected in everything you do.

I advise anyone new in the industry to take risks, to learn as much as you can to grow and don’t be afraid of responsibilities and new challenges.