The secrets from the Chef & Sommelier

 this a question that I get quite a number of times and I never really think of it until now, I have lived in total of 6 different countries as permanent resident, not counting in short stints of a few months here and there, so I have moved all and settled down 6 times, that's more than most people do in their lifetime not even close, so the question is why? the short answer is that I have some gipsy blood running in my veins, or curiosity of what's out there is bigger than stability and security at one place, being a chef might have something to do with it as well, but I know for sure that this have made me stronger and more resilient and shaped me into a different mold. how about my family you ask? yes, it has not been easy for sure but at the same time it has given them an opportunity to visit parts of the world that they might never done otherwise, so yes educational and eye-opening experiences for sure, happy to be apart? not always!! when people say that my English is wei...

 Restaurant LU in Malmo brings me back to Hong Kong and the Chinese parts of Asia with the most delicious food ever, Cantonese cuisine is so different from rest of China in a good way. Having the possibility to visit a genuine restaurant like this is a blessing when I crave for Char siu pork or Peking duck with condiments, you should all try LU at Davidhalls torg and let me know what you think about it.

 I have the coolest friend in Tokyo Shingo - San who is running a Japanese-Italian restaurant in Narita with his wife and also knows some Serbian sentences, Mr. Aoki you are such an inspirational person and funny as shit, I love you man and I enjoyed our days together in Belgrade. Shingo-San brought with some of the best Japanese beef to cook for people and who am I to resist some of it, amazing beef that melt in your mouth and just look at the photo's guys!!!  Beef for me and knedle for him, good trading in my opinion, what do you think?  I can't wait to visit him in Japan and this is so on my bucket list, thank you my friend for everything and ziveli brate!! 

 When you think of Latin food you eventually end up with multiple form of cuisines all from Cuban, Peruvian, Mexican, Bolivian and everything in between, also to remember the strong Latino community across the border to US where tex-mex is thriving and became everyday enjoyment for millions of people. To simplify and to call something Latino is not correct and it takes away a lot of national pride and history so I prefer to call this cuisine Pan-American, witch for me translate as all from the continent, simple and understandable without finger pointing in any direction, stay true to your heritage is extremely important and something that I preach everyday to my workers, keep that traditions alive! I really enjoyed working at this kind of restaurants a few years back and here are some of mine interpretations when it comes to Pan-American food, enjoy and salute amigos!

 Every day I feel blessed to have my sexy beast wifey and that she allowed me to be a small part of her life, its never easy to be far apart and not to see each other as frequently as we wish but somehow, we manage this struggle and are on our 20 years anniversary as married, time really flies when you're happy. Sure, we do and did have a lot of hiccups, challenges and difficult moments but not for once there was doubt that we do belong together and can sort out anything that is thrown at us. there is so much to tell about her and there is moments that I cannot share but be sure that I love you my sweet darling to the moon and back. She is the mother of our daughter, best friend, funny as shit, and the most amazing lover and I can't wait to see her very soon here in Kenya.

 I love to share my experience and know - how to the younger generation and had the absolute pleasure to host a 2-day masterclass for college students from different parts of Africa during the All African culinary competition at BOMA college 2026.  It was great fun to meet these young professionals and to hear their background and future dreams, the cultural exchange is super fun and interesting, and I feel sometimes like Stanley looking for Livingstone. Even my boss was visiting for some lunch!! I showed some ideas that they can take with and develop their own way with whole chicken and whole salmon, some small tips and tricks that are useful and to think about when they plan for the next competition, unfortunately the level of teachers in 3 world countries are on absolute bottom level so the outcome and what they present are on extremely low standard, the so called professors are badly experienced them self so how will they be able to share anything with anybody? (FYI the sc...