What Makes Chef Buddah The Go-To Chef?

From a very young age, I learned how to cook very early and have always had a passion for good food and an obsession with the Food Network. I studied at Le Cordon Bleu and love making food that leaves a memorable impression, not only for the taste, but for the presentation.

I have cooked at many of the best, high-end restaurants and am best known for being a personal chef to several professional athletes, music industry entertainers and others in the entertainment industry.

I am available for special events, date nights, family gatherings and more. 

How I run my kitchen and my business...

Flexibility: No job in the kitchen should be beneath a chef. It is only a flexible chef who can ensure that his kitchen is running smoothly, pitching in wherever necessary be it at the range or the wash basin.

Organization: To run a well oiled kitchen the chef has to be organized. Every aspect of the job has to be planned out be it the proper utilization of staff, the traffic flow of the kitchen especially during rush hours, the kitchen layout and the food preparation or its plating.

Business sense: A chef has to have a keen sense of business to run a profitable organization. The kitchen has to not only produce tasty food, it has to be cost effective and wastage should be minimal.

I bring all of these to the table and more. From intimate dinners to larger celebrations, your guests will love every bite.