My career as a chef began here in Auckland, learning basic culinary arts at AUT and then honing my skills under some of New Zealand’s top chefs including Michael Meredith and then Ben Bayly at The Grove and Phill Spathis at Harbourside. After a Head Chef role at Molten I made the decision to travel overseas; initially to La Rochelle in France specialising in fresh seafood and from there to my place of birth Edinburgh, working in my first Michelin Star restaurant 21212 for Chef Paul Kitchin. My next destination was Antibes where I was a private chef for a year on superyachts based in the Mediterranean. Wanting to focus more on fine dining, I returned to the UK and spent a year working under Chef Simon Rogan at the iconic 2 Michelin Star restaurant L’Enclume – one of only 16 current 2 Michelin Star restaurants in England. This experience was invaluable with the skills and training I received there transforming me into the chef I am today. By understanding the real miracle of nature and her spoils, it reflects why I have such a passion for food and cooking.