Work & Collaborations

Tuna tartare garnished with chopped green onions, radish slices, and black caviar, with a glass dome overhead.

The Work

  • For those who value exceptional cuisine, discretion and seamless service, I work as a private chef on a short-term, location-based basis worldwide.

    My experience spans professional kitchens, private estates, exclusive resorts and destination retreats across Europe, the Pacific and the Middle East. That background informs an approach rooted in technical precision, adaptability and an understanding of how food fits into private environments.

    Each engagement is shaped individually, with menus and service tailored to the setting, the occasion and the people at the table.

    What I Offer

    Bespoke Dining
    Menus developed around personal preferences, dietary requirements and cultural considerations.

    Discretion & Trust
    Private, secure service delivered with professionalism and care. Formal confidentiality agreements are available where required.

    International Availability
    Available for short-term engagements worldwide, including private residences, villas, yachts and retreats.

    Seamless Integration
    Experienced working alongside household staff, event teams and onboard crews to ensure a calm, coordinated experience.

    Whether hosting an intimate dinner, welcoming guests or engaging a private chef for a destination stay, my role is to create an atmosphere of ease and understated excellence — wherever the table may be.

    Confidential. Considered. Tailored.

  • Behind every successful restaurant or hospitality concept is a balance of vision, execution and consistency. My consulting work draws on years spent leading kitchens in luxury resorts, private estates and international dining environments, where standards are high and details matter.

    I work with restaurants, resorts and hospitality groups to refine concepts, elevate menus and strengthen kitchen operations. Engagements are practical and considered, shaped by real-world experience rather than theory, and tailored to the needs of each business.

    Areas of Focus

    Concept & Menu Development
    Refining or creating menus that align with a clear culinary identity, market position and operational reality.

    Produce & Provenance
    Sourcing and showcasing regional produce in a way that feels authentic, sustainable and commercially viable.

    Kitchen Operations & Workflow
    Advising on kitchen design, systems and processes to improve efficiency, consistency and team performance.

    Team Training & Mentorship
    Supporting chefs and kitchen teams through structured training, leadership guidance and hands-on mentoring.

    Guest Experience Integration
    Aligning food, service and environment to create cohesive, memorable dining experiences.

    Whether supporting a new opening or refining an established venue, my role is to help build dining concepts that feel confident, considered and built to last.

  • The most compelling collaborations sit at the intersection of food, creativity and experience. I work with a select number of brands, creators and partners whose values align with my approach and whose stories benefit from a considered, food-led perspective.

    My role often extends beyond the plate — contributing culinary expertise, creative direction and practical insight across a range of projects. From product and recipe development to live activations, campaigns and destination-based work, collaborations are shaped to feel authentic, grounded and relevant.

    Whether working behind the stove, on camera or on location, I approach each project with the same principles that guide my wider work: clarity of purpose, respect for craft and a focus on creating something that resonates beyond the moment.

    Collaborations are considered carefully and undertaken on a case-by-case basis.

  • If you’re looking for a chef for television, digital content, brand partnerships, interviews, live demonstrations, or special projects — I’d love to hear from you.

    With experience across broadcast media, social platforms, live events, and international kitchens, I bring both culinary expertise and on-camera presence. Whether you need a guest chef, cooking talent, travel food storytelling, or collaboration on unique culinary projects, I am available to discuss opportunities.

    For all media, press, or partnership enquiries, please get in touch and let’s explore how we can work together.

My work has taken me across Australia and internationally, from professional kitchens to private estates, remote islands and destination settings. I began my career in Brisbane, building a foundation in disciplined, professional environments before moving into more private and location-driven work.

Over time, that experience has shaped a style grounded in technique, adaptability and respect for place. Whether working privately, consulting or collaborating, my focus remains the same: thoughtful food, executed well, and shaped by the people and environment around it.

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