Growing up in Vietnamese culture where family meals held immense importance, I cooked for the first time in my third-grade. One day, my mother was away and very busy at work, so I went to get the groceries and cooked for me and my sister since. Despite my young age, I distinctly remember the thrill of venturing into the realm of cooking for the first time.

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My culinary aspirations were sparked by watching Heston's feasts show. The artistry with which Heston Blumenthal transformed ingredients left an indelible mark on my impressionable 14-year-old self. He emerged as a culinary icon in my heart, profoundly shaping my approach to cooking.

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As a self-taught chef, I recognize the imperative of continual learning to hone my craft and culinary journey. Communication not being my forte as an introvert, I find solace in expressing myself through my dishes.

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Karppi stands as the first culinary offspring of me and my partner. It serves as a crucible to test my skills and as a cornerstone in my quest to explore the culinary landscape. With Karppi as my canvas, I am afforded the freedom to unleash my creativity and experiment with diverse ingredients. Through Karppi, I aspire to introduce novel and tantalizing dishes, employing familiar elements with refined culinary techniques to delight palates far and wide.