Originally from the South of Wollongong, I was studying a bachelor of Criminology in the hopes of becoming a criminal psychologist. On the side I was working two jobs (both in kitchens) to save for the university repayments where I found myself in the middle of two paths.

Continue my studies or pursue cooking seriously and become an apprentice at the local cafe I was working at (I was a kitchen porter, saving money to pay my university degree.)
I would never have thought the latter, would lead me on such an incredible path filled with amazing opportunities.

From the country town of Shellharbour, I moved onto my local fine diner Caveau to understand technique, foraging wild foods and refine my professionalism to service. After getting the buzz, I travelled between Sydney and Brisbane staging at Bentley Restaurant and Bar, Paperbark, Eschalot, Gauge and Urbane before settling in at Yellow - the two hatted vegan fine diner in Potts Point - in 2018.

With my passion for exploring wild foods and having refined the art of vegan fine dining, (it made sense that also being vegan since 2015) that I would eventually find my direction as a chef.

After finishing up as the Sous Chef in 2022, I went on to hold countless sold out vegan pop ups and takeovers around Sydney and Melbourne highlighting delicious unique ingredients, all while creating an unforgettable experience. This led to my passion project ‘Roots Dining.’

An intimate 6 seater 9 course vegan degustation pop up in Surry Hills with a curated range of 6 Alcoholic and 6 Non Alcoholic cocktails to match each course. It was both intimate and provocative, and also one of my most proudest moments as a chef.

In 2023 I jumped on to Co-Head Chef the 150 seat Emerald Room Cabaret Restaurant. On June 26th of 2024 - I brought the Roots Dining experience to the Emerald Room and launched a 5 seater 6 course (plus arrival cocktail made by me) vegan degustation experience to be enjoyed with a 2 Act cabaret show. This was the Chefs Table.

The vegan Chefs Table operated Wednesday to Saturday, one sitting of 5 people at 6pm and ran from June 26th to September 28th.

On September 28th I finished up at the Emerald Room and continued to pursue other creative projects around Australia.

I’ve consulted on menus with world class venues, held private dinners for clients, catered to large weddings, hosted product demos at large events and have been a spokes person at conferences and symposiums.