‘The kitchens I have worked in across my career have had a direct connection to a garden and the soil..’

About

It's great to get back and settle in Southland, where I was born and bred. In the south, I’m surrounded by family, the community and an abundance of premium produce, across land and sea expertly cultivated by passionate specialist producers. It’s great to continue my journey in the place where it all started.

My love for cooking started at home through cooking Sunday dinner with dad and baking with mum. My passion for the industry and profession began at Southland Boys High School under tutor Scott Richardson. Since then, I’ve had the opportunity to develop my culinary skills with the world leading mentors across the globe. In Oxford, York, Edinburgh, Copenhagen, New York and New Zealand I have had the privilege to work in the leading Michelin star restaurants and cross paths with industry pioneers such as Raymond Blanc, Tommy Banks, Christian Puglisi, Dan Barber and Peter Gordon.

The kitchens I have worked in across my career have had a direct connection to a garden and the soil. They work to the seasons and when items are not able to be grown by their teams, they instead focus on items from small producers.

My vision for the continuation of my culinary journey is to apply this ethos in Southland. To create food that celebrates the abundance of products on offer from the passionate farmers, butchers, growers, brewers and other producers. It’s a celebration and recognition of the community through the plate of food.