Helping food businesses grow through mentorship, experience, and practical solutions.

With over 30 years of experience in the food and hospitality industry, I bring a calm, practical approach to helping businesses elevate their culinary offering, whether it’s in high-end restaurants, boutique hotels, cafés, or large-scale commercial kitchens.

I started my career in fine dining, working in top kitchens in the UK, including Michelin graded, before moving to New Zealand in 2004 and leading some of the best kitchens, where excellence, precision, and creativity were non-negotiable. Since then, I’ve led teams in luxury resorts, overseen large-scale food service contracts, and developed menus for a wide range of audiences — from airline passengers to schoolchildren.

Now, as an independent culinary consultant, I work directly with hospitality businesses to help them grow and evolve. My approach is collaborative, and I work alongside you and your kitchen team, mentoring chefs, refining operations, and guiding your business through positive, sustainable change.

Whether you're looking to streamline processes, develop a standout menu using the best local ingredients, or strengthen your team’s skills and confidence, I’m here to support that journey — step by step, with real-world experience and a steady hand.

Ready to take your food offering to the next level?
Let’s have a conversation about how we can work together.