"I started cheffing in Yorkshire, in the UK, more than twenty years ago. My food journey began in an apprentice role at one of my local pubs, but as my skills quickly developed I worked my way up into the restaurant scene, predominantly in hotel restaurants.
"When I moved to Australia, I started out doing agency work in Sydney, then had the opportunity to be part of hatted restaurants like Flying Fish, Ad Lib Bistro in Pymble (now closed), and traditional French restaurant, Bistro Papillon in the CBD, before providing private cheffing and catering services for a few years.
"I have been cheffing at Sean's, one of Sydney's iconic Bondi Beach restaurants for around 5 years now, and I love working there. I have had free reign to experiment with my love for butchery - I am proudest of my charcuterie sausages and the two-year ham that I have made. #cheflycookingclass
"If you ask me why I wanted to become a chef, the answer is simple. I always loved helping my mother out with cooking in the kitchen - she put me to work quite early! And now, I really enjoy being in close proximity and working with some leading Aussie suppliers, going straight to the source for fresh, local produce. The identity and origin of everything is really important to me."