Like many of my friends, I left my home quite early in my life; at the age of 16 I went to London to find work. Initially, I found work as a dishwasher at the Buckinghamshire Golf Club . I worked as a dishwasher for six months, after which I decided to enrol at Thames Valley University to study all about food.

Meanwhile, while I was studying I started to get a more prominent role in the kitchen at the Buckinghamshire Gold club. As it was managed by the Asahi Japanese Beer, the menu I worked on at the golf club was Japanese. I did get a lot of experience on the highly intricate and delicious Japanese cuisine as I worked there for three years. In adition, we also worked a lot on European cuisine, French and Italian. This was a great chance for me as I could sample and get acquinted with two very diverse ways of cooking.

After I left the golf course, I moved to London and started working in a couple of small but highly popular French restaurants in London, Piede a Terre, 2 michelin stars, and Le Gavroche. Later also I worked for a bit at the Green House .

In 2007 I decided to return to my homeland. While i was in Albania, I got in touch and eventually went to work at the Renne Redjepi's Noma restaurant in Denmark and also at Faviken in Sweeden