Projects past and present
While many of my fondest memories have been created as a chef in the kitchens of some of Australia’s best chefs and my own restaurants and other food businesses, I’ve also been fortunate to work on a number of exciting projects outside the traditional hospitality environment.
I’ve edited cookbooks, judged produce awards, worked the markets, created food programs for major events, cooked at festivals, consulted to major retailers on food and beverage projects, and shared my recipes on TV and radio.
Here are some of my areas of expertise. I’m always open to connecting on new opportunities and collaborations so please get in touch and check out more of my past work here.
Fuelling creativity and profit in business
I’ve worked on a wide range of (F&B) food and beverage-related projects as a food consultant and in an advisory capacity, across private and public sector organisations. I’ve covered everything from customer segmentation and demographic preference analysis, design and food master planning, to innovation and sustainability food strategies and procurement project management, for businesses and sites such as QVB, Macquarie Centre, Tramsheds Glebe, Sonoma Bakery, Art Gallery NSW, Sydney Opera House, Royal Botanic Gardens, Gill Minervini Creative, and The City of Sydney.
Supporting the Hospitality Industry
Over the years, I have mentored and coached chefs both from within the kitchen and from the sidelines, offering a range of guidance and support such as career development, technical skills, leadership training and recipe development. I have worked closely with TAFE NSW (Le Cordon Bleu), Week of Tastes, Anaphylaxis Australia, Women in Hospitality and Tasting Success offering a range of guidance and support.
Designing memorable food experiences
I’ve long been a huge advocate for delivering memorable culinary experiences and showcasing great seasonal produce en masse at events. While I’ve been a keen and active participant at many festivals and events, including Tasting Australia, Noosa Food and Wine Festival, Dark MOFO Winter Festival, and Taste of Port Douglas, I’ve also been involved as a facilitator and consultant at a number of key local and major cultural, arts and food-focused events. For instance, I’ve delivered food programs as a food consultant for events including The City Of Sydney’s 2017 New Year’s Eve at Hickson Road Reserve, the Sydney International Food Festival, and Barangaroo Development Authority’s Welcome Festival, Giant Picnic and Newtown Festival (working with Gill Minervini Creative).
Championing producers and sustainable practices
A proud and passionate advocate of building sustainable practices into business and into every possible part of the food chain, I have spent many years lending my time, skills and first-hand experience to the cause of generating awareness for sustainability in food. In my kitchens and food consultancy roles, I have been ever focused on reducing the environmental footprint, supporting local business and operating in a sustainable manner. I’ve also sat as a NSW State Judge for the Delicious Produce Awards from 2011-2017, held a weekly market stall at Carriageworks Farmers Market from 2008 to 2016, edited For The Love Of Meat by Mathew Evans, and vocalised my support across various media platforms; such as The Safe Food Foundation, Keeping Our Food Local, New True Food Guide, working with Oz Harvest and Foodbank and I was an Australian Delegate to Slow Food’s Terra Madre in Turin in 2008.
Most importantly I believe that food grown and raised with a conscious intention to not harm the environment or the animals tastes better. Although it may appear to cost more in the first instance, wise shopping and good cooking shows that waste can be avoided and this saves enormous amounts of environmental damage and dollars in the long run.
Giving food a voice
I’ve regularly appeared on cooking programs on TV and radio, both pre-recorded and live. These include Masterchef, Ready Steady Cook, ABC 702 with Simon Marnie and in the current SBS TV series of The Cook Up with Adam Liaw. I also consulted on the TV series The Cooks produced by Penny Chapman.
I am also the Food Editor for Sprout Magazine, frequently share my recipes via media outlets and am happy to develop recipes specifically for a brand or business.
I have also participated as a speaker, panel participant and MC at numerous Foodservice events over the years for Food Service Forum, New True Food Guide, Hospitality Leader’s Summit and Restaurant Leader’s Summit events.