Working alongside renowned chefs such as Heston Blumenthal, Claude Bosi and Andoni Luis Aduriz has undeniably had a fundamental impact on me, not only in my professional development as a chef but in my personal development as a leader. While my time at their restaurants allowed me to develop my repertoire of culinary skills, the lessons I learned extended far beyond refining my practical and technical ability in the kitchen and they continue to shape me both as the person and as the professional I am today.