I cook with meaning
Cooking is my artistic expression. I use each course to tell a story, connect people, and translate emotions into flavor—so every plate arrives with intention, memory, and care.
I build every detail on strong training
I trained at EHL and refined my craft in France with three-star Chef Christophe Bacquié. Along the way, my mentor Chef Michel de Matteis and several MOF masters guided me, shaping my discipline, precision, and execution.
I cook in flow—curious and personal
My secret in the kitchen is entering a state of flow. I blend what I’ve seen, tasted, and felt into food that reflects my journey and curiosity.























Ranlin was amazing! Such a polite, interesting young man! The food was so so beautiful! A story behind every dish. As Australians we were excited he knows of Brisbane where we are from and not just Sydney! If we are in Switzerland again we would love to have him cook for us again!