I have gained my experience over the past 30 years’ in the hospitality trade, having cooked internationally, in stately homes and taught in cookery schools, and you may well have caught me on the cookery stages around the midlands. I’m now a ZWILLING’s chef, responsible for demonstrations and training alongside teaching at cookery schools.
I have an infectious enthusiasm and deep knowledge of food preparation and cooking techniques to get the best flavour from your ingredients. I am the go-to man to teach practical knife skills advice and tips on how to get the very best results and what to buy.
I started cooking for a living at the age of six! My job was to make the coffee in my parents’ village bar in Italy. I loved every minute of it and the seed was sown. I trained at the Martini Catering College in Italy and honed my skills working in the kitchens of Italy’s top hotels and ski resorts. Once qualified, I moved to England and joined Royal Shakespeare Theatre Restaurants in Stratford upon Avon as a commis chef. In 1988, I was appointed head chef at the Seymour House Hotel, where I worked for fifteen years. I now own Feli’s, an award-winning restaurant in Worcestershire, which I run with my family. I specialise in using fresh, local produce to create delicious food with an Italian twist. I also teach at the Novelli Academy, owned by Jean Christophe Novelli, and have appeared on numerous TV programmes including The One Show, Countryfile and The Gadget Show.
Born in India, I am an inspirational Indian cook, speaker, writer and health advocate. I enjoy sharing the cultural history and culinary experiences of my heritage, together with my scientific knowledge of the health benefits of Indian herbs and spices, in a creative, fun way. I strongly believe that enjoyable food experiences can be powerful and life changing, leading to improvements in health, wellbeing, and happiness. I started my own business in 2007, having previously worked for ten years as a medical research scientist. At the heart of my work is a belief in teaching transferrable Indian culinary skills which can be used across all types of cookery. I offer fabulous cookery demonstrations/lessons, educational talks, cookery team building days, training events, wine tasting and high-end catering with the aim of inspiring people to try new skills and techniques in the kitchen. I am a published author, having published A Life of Spice in 2011, an Indian cookbook of my mother’s best recipes, which also recounts the cultural and culinary story of my parents’ journey from pre-independence India to the UK.
We have cookery courses for many different cuisines