My journey as a chef begins in Latvia. I started roaming the markets from age 5, using my charms on local farmers to source the best ingredients at the best price for my family (and pocketting the change as my professional fee).
I opened my first vegetarian catering company in 2008 and then decided to move to the UK to learn from the best vegan and vegetarian chefs. I trained in the most prestigious establishments: Tibits, Acorn Restaurant, Vanilla Black, The Gate and Bistro 1847 among others; moving up from junior sous chef to head chef with gorgeous scars to commemorate the journey. I am now embarked on a constant exploration into the extraordinary world of plant–based cuisine; and fixated on developing fine, decadent ways of eating vegan.
Foraging was a natural outcome on this adventure. I wanted to learn about the wild plants, seaweeds and mushrooms of the Europe. This not only deepened my knowledge of the power of these ingredients, it also drastically improved my mental health. Regularly venturing into the wild has become a necessity; it allows me to intimately connect to nature, and become a better chef as result.
I now focus on passing on my knowledge of plant–based cuisine through classes, demos, private dinners and foraging expeditions. I’ve developed vegan and vegetarian master–classes at Demuths vegetarian cookery school, Harborne Food School in Birmingham and Made in Hackney in London. I run private events as well as work on various partnerships which allows me to do what I love best — inspiring people to discover and appreciate the incredible abundance of nature.
Because life is meant to be celebrated, and what is a celebration without great food?