For more than thirty years, I have dedicated my career to one simple belief: food is much more than nourishment—it is culture, history, memory and one of the most powerful ways people connect.
I am a cookbook author, food photographer, food stylist, recipe developer and culinary educator based in Cambridge, England. Throughout my career I have combined my passion for cooking with visual storytelling, creating books that celebrate both exceptional food and the people behind it.
I have written and co-authored numerous cookbooks, including Cooking with Yogurt, The Bulgarian Cheese, Seychelles: Fishing & Cooking, Cosmos – Traditional Space Cuisine, The Culinary Hedonists, Elixir, Nobody Is Greater Than Bread, Grandma’s Notebook, Svetlana – My Culinary World, What Will She Cook?, and At Home – Flavours from the Home Kitchen. My books have been published in Bulgarian, English and Arabic and have introduced readers around the world to traditional recipes, regional ingredients and authentic culinary traditions.
My work goes beyond writing recipes. Every dish is carefully developed, cooked, styled and photographed to tell a story. I believe that great food deserves great photography, and that a single image can inspire someone to cook, travel or rediscover their own culinary heritage.
Over the years I have collaborated with chefs, restaurants, publishers, tourism organisations and food producers on projects ranging from cookbook publishing and commercial photography to recipe development and food styling. Whether photographing a Michelin-level dish or a rustic family recipe, I always strive for authenticity, simplicity and beauty.
I am particularly passionate about preserving traditional food cultures while presenting them in a modern and inspiring way. From the rich flavours of Bulgaria to the seafood traditions of the Seychelles and the innovative concept of Cosmos – Traditional Space Cuisine, my work reflects a lifelong curiosity about how food brings people together across cultures.
Today I continue to write, photograph and develop new culinary projects while sharing my knowledge through workshops, mentoring and creative collaborations.
My mission is simple: to preserve culinary heritage, inspire creativity and show the world that every great meal has a story worth telling.
Education & Professional Development
* New York Institute of Photography – Professional Photography
* Harvard University – Professional Certificate in Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry and physics of cooking)
* Imperial College London – Professional Certificate in Creative Thinking