About

me

About

me

About

me

About

me

About

me
I am a…
I am a…

Le Cordon Bleu London trained plant-based chef

Le Cordon Bleu London trained plant-based chef

Le Cordon Bleu London trained plant-based chef

Author

Author

Author

Food Photographer

Food Photographer

Food Photographer

My story

From a young age, cooking has been my passion. Growing up on a 100-acre bush block in rural Australia, I spent countless hours creating imaginative feasts in my mud kitchen, using whatever I could find. This early connection to food led me to become a Le Cordon Bleu London-trained chef, specializing in plant-based cuisine. 

I am deeply passionate about seasonal, sustainable food, and I prioritize featuring local produce in my work. My goal is to inspire others by demonstrating how to create delicious, plant-forward dishes that celebrate the best of what each season has to offer. 

My time living and working in both Italy and France have definitely shaped my culinary style and I love to share the slow and mindful approach to food that the Europeans have been cultivating for a very long time. Specializing in pasta making, I find immense joy in teaching others this craft. It’s a wonderful experience that brings people together, always makes people laugh and often building bridges that turns strangers into friends in a matter of moments. These experiences highlight how food can connect us and create lasting memories, ultimately some of the most precious feelings in life.

The catalyst was a breakdown of our tour bus near one of Australia's largest pork-producing slaughterhouses. As the night unfolded, I committed to doing everything in my power to create a compassionate, vegan world.

With a lifetime devoted to developing knowledge and passion for food, it became evident that inspiring people through plant-based living was the most impactful way to spread the message. A year later, I became one of the first in history to obtain Le Cordon Bleu's Plant-Based Culinary Arts Diploma in London. The following year, I published my book, "The Seasonal Vegan," with Affirm Press. In 2024, I proudly opened my first cooking school in the Byron Bay Hinterland, hosting weekly classes and monthly retreats.

The catalyst was a breakdown of our tour bus near one of Australia's largest pork-producing slaughterhouses. As the night unfolded, I committed to doing everything in my power to create a compassionate, vegan world.

As a published author with books available in major Australian stores like Kmart, and a food photographer, I’ve shared my culinary journey and passion with a wider audience. My appearances on SBS and Channel 7, along with regular interviews for ABC, have allowed me to connect with audiences on a broader scale.

In 2024, I opened my own cooking school in the Byron Bay region, where I host weekly classes, and now I hold retreats overseas too, starting with France in June 2026. 

My journey continues to be driven by the desire to ignite the passion I feel for quality, food from the heart, in others’ too.  

The catalyst was a breakdown of our tour bus near one of Australia's largest pork-producing slaughterhouses. As the night unfolded, I committed to doing everything in my power to create a compassionate, vegan world.

With a lifetime devoted to developing knowledge and passion for food, it became evident that inspiring people through plant-based living was the most impactful way to spread the message. A year later, I became one of the first in history to obtain Le Cordon Bleu's Plant-Based Culinary Arts Diploma in London. The following year, I published my book, "The Seasonal Vegan," with Affirm Press. In 2024, I proudly opened my first cooking school in the Byron Bay Hinterland, hosting weekly classes and monthly retreats.