Sadie Taylor

From early childhood, the kitchen was my magical place, where my grandmother cooked aromatic soups and my mother baked pies. We would gather as a family, sharing recipes and laughter. My memories of that time are full of warmth and happiness. While traveling, I was inspired by different cuisines: spicy curries of India, fresh tapas of Spain, delicate sushi of Japan. My goal is to show that cooking can be done easily and with love, regardless of experience. Each dish is an opportunity to connect traditions and open the heart through food.

I graduated from the faculty of Culinary Arts and Baking at Auguste Escoffier School of Culinary Arts.