I’m Sylvester, a chef shaped by the kitchens I’ve worked in, the places I’ve lived and the people I have met.

My background isn’t just culinary — I am an anthropology graduate, which profoundly influenced the way I approach food. For me, cooking has always been more than just technique. It’s about people, culture, context… all the stories behind why we eat what we eat.

Over the years, I’ve worked across all manner of environments — from fast-paced professional kitchens to intimate, experience-driven settings. The high expectations have meant I have developed strong technical skills. Each place has taught me something different about precision, adaptability or how to create moments that feel effortless (but are anything but!)

Travel has also influenced my journey. Moving through different countries and cultures has not only expanded my palate but also my perspective. I draw inspiration from what I see, taste and experience — translating that into food that feels personal, thoughtful and alive.

Adapting to my environment during my travels has also shaped my food, as I learnt that meals cooked with local produce sing in a way that cannot be beaten. I work with nature’s best gems wherever I go and experiment with the balance between authenticity and innovation.

This has all led me to this intersection between food and experience; I love how a meal can become so much more than just eating. Whether it’s a private dinner, a residency or a collaborative project, I approach each opportunity as a chance to create something intentional, creative and memorable.

And all of that together leads me to the ethos at which I create by:

Locally Found

Technically Sound

Memories Profound.