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I was born in England in a small town located just outside of London. Within a few months of my birth my mother and siblings returned to Asia to join my father, who was a Ghurka with the British Army, stationed in Osaka. After less than a year we then relocated to Singapore, until I was 4 years old. My childhood food memories of curry puffs (empanada styled meat and vegetable filled pastries), chili crab, sweet and sour pork, laksa, and chicken satay remain with me to this day. Such delicious and fresh food! 

We returned to England so that my older siblings could continue their education, but every vacation we returned to a different part of Asia to be with my father. We were so fortunate to travel so extensively throughout Asia and Europe.

When my mother returned to the workforce, my grandparents became my caregivers. My Grandfather – (an engineer and high ranking retired Royal Air Force pilot), and my Grandmother – (a home maker, who cooked from the moment she woke up, to the moment she went to bed), became my playmates, as our home was in a fairly rural location. I would play in my Grandmother’s kitchen while she made croissants, or plucked a pheasant that my Grandfather had shot on their land earlier that morning. I was transfixed by the delicious smells that always came out of her kitchen, and was always allowed to get my hands dirty and try my hand at making ice cream, or rolling out pastry for some delicious and wholesome meal we would eat that day.

When I became tired of the kitchen, I would put on my Wellington boots and tromp off outside to locate my Grandfather, who was always working in the garden, or fixing some piece of machinery in the garage. 

With my extensive travels as a child, and my Grandparents influences, it was inevitable that I would end up becoming an International Airline pilot for a major airline, and a person who was passionate about food, cooking and travel.

My career was not a straight course to the cockpit, and I first entered the airline world as a Flight Attendant. With very flexible work schedules and lots of time off, I was able to go back to school and train as a chef, working as an intern at Buckingham Palace for a brief period, as well as for the famous Roux Brothers. I then started my own catering company, and catered both large and small functions for local landed gentry and their famous visiting guests.

A swift change in course for my career came when I met my first female pilot on a trip to NYC. She changed my life forever, and I spent the next 15 years dedicating my energies towards becoming an airline pilot, traveling the world, and experiencing the wonders that travel allows.

My longings to return to the kitchen never left me, and I always found some excuse to cook or bake for people. I would always try new recipes and flavor combinations on my unsuspecting guests, who were my willing guinea pigs…I would announce as they walked through the door ”I’ve never made this before, so if it’s gross we’re ordering pizza”! But I never heard a complaint…. We always ate well, drank well and laughed a lot. And there was always leftovers.