I have extensive experience across Australia, UK, Philippians, India and New Zealand, doing large scale functions, corporate hotel conferencing & weddings, fine dining, bistro’s, remote on-site catering & cafes, without compromise to quality or detail. This is complemented by expertise in creating interactive cooking classes, woodfired cooking, creating immersive food experiences designed to engage & inspire guests.

I am also a regular guest on ABC radio advising Newcastle & regional NSW on chef tips & tricks on improving home cooking.

Some of my key strengths lie in bespoke wine pairing, developed through close collaborations with vineyards and winemakers to design seasonal menus that highlight local produce, bringing a broad knowledge of, flavour, techniques & balance.

I also extend into wellness-focused & spiritual retreat catering, offering nourishing, thoughtfully designed menus that create a conscious connection to support, balance, mindfulness, & restoration. This has evolved into a renewed focus on macro-nutrition & when applicable plant-based cuisine, integrated seamlessly to a modern European-inspired palate that emphasises, balance, nourishment, seasonality & sophistication.

Whether for private dining, large events, retreats or educational experiences, my emphasis remains on delivering food that is personal, considered & memorable.