I am a pastry chef whose career began in an organic bakery long before “organic” became a trend. That early experience opened the door to a world defined by craft skills, creativity, and a global community of like-minded professionals dedicated to excellence. Since then, I have built a career shaped by collaboration, curiosity, and a deep respect for ingredients, technique, and tradition.

My work has taken me around the world, spanning hotels, restaurants, pastry education, craft chocolate manufacturing and sales. Along the way, I have been fortunate to teach and mentor emerging pastry chefs, contribute to high-end competitions, use the craft as a fundraising platform and showcase bespoke pastry experiences that celebrate local produce and regional identity. These environments—whether competitive, educational, or collaborative—continue to influence and elevate my approach to the craft.

In addition to my hands-on work, I have served as a judge for organisations including the Royal Agricultural Society and Dairy Australia. I remain deeply committed to learning, experimentation, and developing new solutions to age-old culinary challenges, constantly refining my practice while contributing, in a small way, to the ongoing evolution of modern pastry.