I’ve been in the industry as a qualified chef for over 18 years, being exposed to a wide range of experiences along the way.

I work locally, nationally and internationally at all levels of culinary operations.

Career highlights of mine have been leading and developing kitchen teams, fostering supportive and innovative environments. I have been fortunate enough to develop and open restaurants for international hotels such as The W and Hilton.

I enjoy the variety and challenges that come with my line of work. From designing concepts, planning the logistics and managing operations at remote locations such as outback Australia to Base Camp of Mount Everest.

Along my journey I have had the pleasure of collaborating with renowned chefs such as Andy Allen, Matt Moran, Darren Robertson and Simon Bryant (to name a few).

When I am not cooking, you’ll find me outdoors skydiving, hiking and scuba diving.

Now based in South Australia, I have been fortunate enough to be able to cook and promote the diverse food and culture that this state has to offer.

Food always has a story from the people to the produce and I love exploring it all!