Originally from south Wollongong, I studied criminology aiming to be a criminal psychologist while working two kitchen jobs to pay uni fees. Torn between continuing studies or pursuing cooking, I became an apprentice at the cafe where I’d been a kitchen porter. I never imagined that choice would open such incredible 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 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 6 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 6 people at 6pm and ran from June 26th to September 28th.

In October 2024, I moved on from the Emerald Room to pursue studies in Restaurant Management, while operating and offering Roots Hospitality Consultancy.

RHC offers both FOH and BOH training services, menu remodeling, staff training, operational efficiencies, food photography and media, plus much more. Various packages available through the website.

In April 2025 I jumped on to run ‘An Told’ media - which explores the world of grit and determination within hospitality. You can listen to An Told on Spotify and Youtube. We offer various media packages to help shoot content and boost your brands profile. Get In touch.

In 2026, film maker Liam Allen and myself produced the short film documentary ‘Awakened’ which discusses our relationship with the environment through the eyes of a chef and environmental activist.

You can purchase and watch the film for $6.99 by heading to Awakened.