My love of food started at a young age, growing up in Goa I was exposed to not only super fresh ingredients, such as same day caught seafood, but I also had the best teacher there is, my mother. All meals were made from scratch, using local cooking methods such as the tandoor and barbecue. The variety of spices and fresh fruit and vegetables was amazing and my mother taught me how to blend them and use spice to bring out the flavour, not just blow your head off!
Goa’s style of cuisine is a fusion of Indian and Portuguese, there is lots of spice, seafood and of course flavour. This is the foundations of my cooking ethos and style. I have a love and respect for the classics but am always looking to innovate and modernise where I can. I love experimenting with different flavour combinations and encouraging people to try something new, however I am not a fan of change for the sake of it, changing a classic should be done to elevate what is already there.
Through my work in well-known Central London and the South restaurants I have gained further exposure to cuisines such as Italian, Mexican and Thai as well as being immersed in the British fine dining culture and seeing first-hand how a professional kitchen runs. Working with such talented people inspired me to push myself both in knowledge and technique and I soon found myself running my own brigade. With every success came a hunger for more and it is through this hunger that I became the proud head chef at Sinin's kitchen.