I am a culinary professional with a genuine passion for great food, good people, and helping hospitality businesses succeed. With experience spanning kitchens across the United States and Australia, I have built my career on creativity, consistency, and a deep understanding of what makes a venue thrive.

Raised in Austin, Texas, by Australian parents, I spent childhood summers on my uncle’s farm in rural Victoria, where I learned to respect and value provenance. Hunting game, growing produce, and working hard, have shaped how I cook and lead to this day.

My career began in the US, from early days in a French bakery and high-volume catering before beginning my apprenticeship at Criolla’s in Grayton Beach, Florida. I returned to Austin to work at Jeffrey’s, an iconic restaurant celebrating Central Texas’ bounty and history.

With access to an Australian passport, I moved overseas, joining the culinary team on Hamilton Island before heading to Melbourne. At Shane Delia’s Maha, I lead the fish section in this acclaimed hatted Middle Eastern restaurant, before taking on my first Head Chef role at Red Spice Road, one of Melbourne’s most respected Southeast Asian venues. During my tenure, the restaurant earned the Good Food Guide’s inaugural People’s Choice Award.

After several successful years in leadership, I stepped into ownership with The Lucky Penny, an up-market cafe and function space on Chapel Street in South Yarra. The project reflected my growing passion for seasonal, sustainable, and modern Australian cuisine.

From there, I returned to Asian flavours as Head Chef of Shannon Bennett’s Jardin Tan, Vue Group’s French-Vietnamese restaurant in Melbourne’s Botanical Gardens. With an on-site garden and dedicated gardener, I was able to cultivate produce for the restaurant and manage on-site events for Vue Events.

Next, as Head Chef at Rice Paper Scissors on Brunswick Street, Fitzroy, I led staff training and menu development in this busy share-plate venue inspired by the hawker stalls of Southeast Asia. I was later promoted to Executive Chef, overseeing operations across three venues, along with external catering and pop-ups. During covid, I spearheaded efforts to create innovative revenue, ensuring both business continuity and staff retention. Culminating in the successful launch of Aunty Kim’s, a dedicated function venue in Collingwood.

More recently, I brought my experience to Far North Queensland, a region I have long loved. As Executive Chef of Crystalbrook Riley, I led all culinary operations across 3 restaurants, functions, and in-room dining, showcasing the region’s outstanding produce. Later, as Group Executive Chef of NuNu Restaurant and Events, I worked across the restaurant, events, and broader business, strengthening organisation, team culture, and operational performance.

Now based in Far North Queensland, I bring my chef’s background combined with real-world experience to assist hospitality businesses improve their menus, streamline operations, and boost profitability, bringing each venue’s story to life through flavour, atmosphere, and smart business strategy.