Get to know me better
Relaxed approach to food and ingredients, not so fussy cooking but great plates of food.
A calm, level headed professional chef with almost 20 years’ experience of working in commercial kitchens. I began my career in Sydney as a teenager and have worked my way through all sections and levels, loving the job and industry more and more. I have worked in Hotels, Michelin and Good Food Guide awarded restaurants, cruise ships, private villas and chalets and for HNWI clients. Recently I have been responsible for two busy kitchens in Alderney in the Channel Islands, averaging around 500 covers per week each and focusing heavily on local and seasonal produce, working very closely with suppliers and clients.
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