Journal Pins

I always enjoyed good food. It wasn\'t until I moved to Thailand, worked there for almost 6 years, and travelled across Asia that my passion for it grew. Asia offers a diverse gastronomic spectrum, and I am fortunate to have been exposed to it.

I tried street food stalls that are family-run, proudly serving meals using recipes passed down from generation to generation. I saw how world-class chefs turn regional staples into fine-dining creations, breaking the boundaries of traditional cooking methods. During my travels, I also saw the growth of small-scale restaurants that proved you don’t need much to be successful.

I go to spots recommended by locals. I check what’s popular on Google. I ask chefs themselves what their favourites are. I try to book a table at some of the world’s best restaurants/bars. And I actually try them.

All of these elements, accumulated together, heightened my appreciation for taste. Plus, if you’ve been following me already, you know that I cook myself. My judgment in food also stems from understanding what it takes to cook or bake.

I want to use my platform to share my love for food and put a spotlight on those who truly work on their craft. I also want to use it to open doors to trying new cuisine. I just moved to Europe, and I know that I have much to try. With Journal Pins, I want to create content that intertwines my current knowledge about food and discoveries I make through the people I meet here—one plate at a time.