I was a lawyer at Rio Tinto before moving to Nigeria.
In 2015, I started La Tartine to cater to my friends who encouraged me with dozens of orders.
In 2016 I attended Le Cordon Bleu Paris and graduated with a diplome de patisserie.
In 2017 I worked for a 2 Michelin star restaurant in Paris.
In 2018 I attended Alma Scuola Cucina and trained in Italian cuisine.
In 2022, I went back to the Le Cordon Bleu to pursue a Diplome de Boulangerie - a complete French bread-making course; Since completing the course, we have added new bread bakes to our menu with more to come.