The heart behind the meals.

My path into this work spans over a decade of cooking across Australia, New Zealand, and the Pacific Islands — including time as a volunteer cook in remote Pacific Island communities, years as a private chef and event caterer, and extensive retreat work across the region. That breadth of experience — from community kitchens to high-end private dining — has shaped a practice that is both deeply personal and skilled.

I founded and ran The Sustainable Food Co., a catering company that grew to become one of the most recognised in its space, earning several industry awards along the way. Building and directing that business over five years gave me a deep, hands-on understanding of what it means to feed people with real intention — and the discipline to never compromise on it.

Over the years my work has taken me into some of the most demanding food contexts — including the full catering programme at The Health Lodge Integrated Medical Centre, where I cooked for guests on complex medical retreats with highly specific dietary and therapeutic requirements. Alongside my private chef work, I cook on an ongoing basis for clients at First Light Health Care and Raindrum — a private treatment centre here in Byron Bay — where the work involves complex food needs and a clinical standard of care. It keeps my practice grounded in real clinical understanding rather than wellness trends.

I'm currently completing a qualification in Holistic Performance Nutrition through the Holistic Performance Institute NZ, alongside earlier studies in Plant-based Nutrition with eCornell and a Raw Chef Certification with Seeds of Life in Bali.