The Suppersmith



Nothing gives me quite as much joy as seeing someone's face when they've just put the most delicious morsel of food in their mouth and can't quite describe to their fellow dining companions just how good it is. I cook to give that experience to as many people as possible. In today's world, so much focus is placed on how 'Instagrammable' dishes are. While presentation of food is indeed crucial, nothing - absolutely nothing - should compromise the taste and authenticity of a dish.

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In a Nutshell

Nothing gives me quite as much joy as seeing someone's face when they've just put the most delicious morsel of food in their mouth and can't quite describe to their fellow dining companions just how good it is. I cook to give that experience to as many people as possible. In today's world, so much focus is placed on how 'Instagrammable' dishes are. While presentation of food is indeed crucial, nothing - absolutely nothing - should compromise the taste and authenticity of a dish.

The Whole Hog

The concept of my supper club is to provide a series of small, authentic courses, brought out as and when they are ready while my diners chat, mingle, get to know each other if they are new acquaintances, and catch up if they already know each other. Each supper club will focus on a food culture - most often Italian as it is the cuisine I enjoy the most - but will occasionally branch into Asian, Middle Eastern or Mexican. I am inspired by the Italian concept of having no menu and the chef cooking what is in season, so the menu is constantly varied.

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