Introducing

Curiosity Kitchen-The-second- rise!

The birthday (and sister) that started it all

It All Started with a Disappointing Cookie

The first recipe I ever baked was a cookie from a children’s cookbook my sister gave me for my birthday. It turned out hard and crisp—nothing like the big, soft, chewy cookies I loved from the supermarket bakery. That was the moment something sparked inside me. I wasn’t just disappointed—I was determined. I wanted to create the best possible version of that cookie, and from that day on, my obsession with perfecting recipes began.

A Buffet of Experience

From fine dining to independent cafés, from Italian small plates to Spanish tapas, my career took me through sous chef and head chef roles, and even—briefly—Welshcakes during lockdown. But no matter where I worked, I always came back to pizza.

After the pandemic, I spent a solid year at Grain in St. Davids—just me, the bar manager, and the owner, slinging out pizza in a tiny but beautiful coastal city. That’s where I rediscovered my love for pizza and began experimenting with my own dough and techniques, refining my skills with a 400-degree oven.

From Cookies to Pizza: A Never-Ending Journey of Flavor Discovery

I went to university with a plan. The business degree? A side hustle. A convenient bonus. My real focus was on expanding my experience as a professional chef. Over three years, I worked at Cardiff Central Wagamama, Cardiff Bay Bill’s, and several independents—but it was my time at Ffwrnes that truly stood out.

Years earlier, I had fallen in love with Neapolitan-style pizza in Naples. At Ffwrnes, I learned how to recreate that beautifully blistered crust, topped with simple, fresh ingredients. I fell in love with the process—stretching the dough, the art of restraint with toppings, and my first introduction to the magic of a woodfired oven.

(Side note: Outside of work, my world revolved around Asian food. It wasn’t just an interest—it was an obsession. Thai jungle curry, Korean spicy chicken, Japanese ramen, Vietnamese pho—I ate nothing else. I found every way possible to incorporate those flavors into my cooking, and Italian-Asian fusion became a particular favorite.)

A Buffet of Experience

A breif detour

Then came an opportunity I couldn’t resist—running a street food van in Cardiff alongside a cocktail bar. Risky? Yes. A little mad? Absolutely. But it was an experience I’ll never regret. It was short-lived, but it taught me a lot. When I eventually returned to Pembrokeshire, tail between my legs, I wasn’t sure what I wanted anymore.

So, I took my time. I worked on my recipes. I kept experimenting, kept learning. I’ve always believed in understanding the “why” behind food—why an ingredient is used, whether it’s tradition, superior flavor, or simply necessity. That curiosity never faded.

Finding my own space at my own pace

Then, I got my first stall at the farmers’ market—and that’s where I discovered the versatility of pizza al taglio. Alongside my now-famous cookies and brownies, I started selling the pastries I had developed along the way. Fast forward a year, and Curiosity Kitchen—the little shop on the riverside in Haverfordwest—was born.

I built a loyal customer base, and soon, people had their favorites: the miso milk bread French toast, pandan mint cookies, lychee and raspberry blondies, Korean chicken focaccia. Another year later, I introduced Neapolitan pizza nights, which took off with roaring success.

But despite these achievements, the reality of the economic climate has set in, and for now, I have to take a break from the business. The goal remains the same—to spread happiness, one bite at a time.

What Next

Who knows. Cooking, traveling, and learning have always been at the heart of this journey, and I hope one day I can return to launch my pizza and pasta dream in a physical space—opening up my table to you once again.

Until then, I’ll keep you updated on what’s happening in the kitchen.