Born and raised in Perth, Western Australia, I have been a chef my entire professional career, starting with my apprenticeship at the age of 17. I adventured abroad when I was still young and have been travelling ever since, eager to learn the true flavor profile of every cuisine. I have owned and run my own restaurants, but since the age of 30, it has been a dream to be a yacht chef, and I don’t intend to stop any time soon! Working with amazing crew, using the world’s finest ingredients, and feeding celebrities, world leaders, and titans of industry along the way.
I’ve had the privilege of cooking aboard some of the world’s most prestigious vessels—including Cakewalk, Lady in Blue, Solandge, Polar Star, Sanam and currently as Head Chef on S/Y Eos— all of which have been experiences to sharpen my skills, broaden my creativity, and deepen my respect for the ingredients I work with and the young chefs I train.
Being a yacht chef demands more than technical ability—it requires adaptability, diplomacy, innovation, and a deep understanding of the people you serve. I thrive on that challenge. Every plate is a story, a memory, a moment—and I am proud to share mine with guests and crew from every corner of the world. I feel very grateful.
