Food has been central to much of my professional career, from restaurant reviews to recipe creation.

I develop the recipes for my frozen food business, VeganReady, and for my restaurants and cookbooks. I have also worked as a recipe developer for Anova Culinary.

The images below are dishes that I developed, cooked and photographed for my cookbook The Sous Vide Kitchen.

Note: Since I wrote this book in 2017 I have adopted a plant-based lifestyle and am writing another book that reflects my new values.