The Chef & Curator

As an Australian-born private chef, my career is driven by a lifelong love for exceptional food and genuine hospitality. My journey has taken me from hatted establishments and luxury private residences to exclusive lodge management and prestigious luxury events.

A Global Palate, Locally Sourced

Having travelled across 100 countries, my palate and kitchen philosophy have been profoundly shaped by an endless curiosity for world food cultures. I bring a practical, worldly approach to my cooking, drawing deep inspiration from my classic French training as an apprentice chef mixed with a strong influence of Asian cuisines, which is the basis of Modern Australian cooking. Along my travels, I’ve attended local cooking classes to pick up skills, exploring everything from the vibrant colours of Mexico, the spices of India, the rich slow-cooked flavours of North Africa and the Middle East, the clean styles of South East Asia and the fresh traditions of the Mediterranean.

Every market and kitchen I've experienced has naturally influenced how I cook and since moving to the UK, I’ve been genuinely excited by the quality of local organic produce available here, which makes turning fresh, seasonal ingredients into great food an absolute pleasure.

Bespoke Menus

I bring a specialised focus to bespoke menu design, ensuring that the luxury of fine dining remains entirely uncompromised for guests requiring Keto, wheat-free, or FODMAP conscious adaptations.

Curating the Atmosphere

A tailored soirée extends far beyond the plate. Drawing on extensive background in event management and soundscape coordination, I curate the entire dining environment, seamlessly blending culinary artistry with the perfect ambiance for your event.