Born and raised in the Eyre peninsula, my two-decade culinary career has always been inspired by my environment. Specialising in modern Australian cuisine with an Asian fusion twist, I take pride in weaving together diverse flavours and techniques. My dedication to the culinary arts was recognised with an awarded Good Food Guide Chef Hat in 2020 and a Good Food Readers’ Choice Award and retained hat in 2021.
My cooking philosophy is deeply rooted in a passion for local seafood and native ingredients, taking full advantage of what the abundant coastline of the Eyre Peninsula has to offer. I am a firm believer in the paddock-to-plate approach, ensuring that each ingredient is celebrated, respected, and enjoyed. This commitment to the integrity and appreciation of food is at the heart of every creation.
