Having worked in some of New Zealand's top hotels and restaurants respectfully including Queenstown's Blanket Bay and award winning St Moritz Grand Mercure Lombardi Restaurant Tree and Pier 24 Dunedin
My current position is Group Executive chef at Vault 21
I am responsible for and have ongoing input into the set up of DB breweries purpose built flagship kitchen at the new Monteiths building in Greymouth on the West Coast after successfully launching my own catering company 'Evolution Design' in Greymouth. Running both cooking demonstrations and classes for public groups up until relocating to Dunedin.

After spending 12 years in Queenstown, as a chef at different Hotels and restaurants I took a break from cooking to become product development manger for the Mediterranean Group based in Queenstown, sourcing new and interesting product and increasing my product knowledge.
Prior to my arrival in Queenstown I worked in other cites throughout New Zealand my travels took me to working at the Christchurch casino, to Auckland's Mikano under Warrick Brown, Private chef for Sir Bob jones while on his trip to the West-coast and the Williams Porsche race team chef for the 2008 race year.

One of my biggest loves is using fresh New Zealand produce keeping food nutritious and simple yet pleasing on the eye .
Having come from a fishing background I enjoy working with seafood, such a delicate product that requires respect. however I enjoy coming up with new ideas that think outside the square.
The people you meet are important when you are a chef, having a good relationship with guests and the satisfaction of knowing they enjoyed every moment of the dinning experience, I believe in the motto "nothings a problem".

My interest outside of work, surfing, snowboarding, mountain biking, travel and I have made my way in to "Top Gear" magazine for my love of cars.