I am a pastry chef focused on continuous upskilling and innovative product development, with a strong foundation in classical techniques and modern applications. My approach combines technical precision, flavour balance, and commercial awareness to develop high-quality pastry products that meet evolving customer expectations. Through ongoing skills development, experimentation, and research, I aim to refine processes, improve consistency, and create products that are both creative and scalable. I am particularly drawn to developing my expertise in laminated doughs, fillings, and contemporary pastry trends, using these skills to drive product innovation and elevate brand identity.