Sugar,
spun into stories.

I build pastries that make a room turn.

For nearly a decade I've worked the pastry pass — most recently at OBLU Maldives, where every Christmas buffet, every wedding, every guest arrival is a chance to make something the camera can't resist.

What I love is the moment someone walks in and stops mid-sentence. That's the whole job — that pause. Snowflake spheres, mirror-glaze domes, fondant Santas with reading glasses, a guitar made of chocolate. Each piece is a small, edible event.