The long way into nutrition.
My route into nutrition was unhurried. I trained as a chef at At Sunrice Global Chef Academy in Singapore and worked in professional kitchens — most notably at Mozza in Marina Bay Sands. Time spent in that world taught me, up close, how deeply food shapes people's days, moods, and relationships with their bodies. That quiet attention, more than a single turning point, is what led me to formally study nutrition.
I completed my studies in 2021, specialising in nutrition and eating disorders — an area that continues to shape how I work: with sensitivity, curiosity, and respect for each person's individual story.
My practice is intentionally calm and considered. I work with a small number of clients at a time, allowing space for deeper understanding and steady, sustainable change — rather than quick fixes or rigid protocols.
My focus now centres on gut health, digestive imbalances, and overall wellbeing — including IBS, SIBO, reflux, inflammation, chronic fatigue, and metabolic health — always approached through a holistic, real-food lens.
Everything you receive here — from your plan to your follow-up notes — is created personally by me, with care and attention to detail. My chef training still shapes those plans: ingredients you'll actually use, techniques that fit a real kitchen.