I believe food is one of the most powerful ways of understanding people, place and culture.
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Over the past two decades, I've worked in some of the world's most respected kitchens before founding and leading award-winning restaurants of my own. Along the way, I've become just as interested in the stories behind food as the food itself - people and their heritage, how landscape shapes flavour, how hospitality creates belonging, and how craft, tradition and creativity come together to create meaningful experiences.
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Today, my work spans writing, creative consultancy and hospitality. I collaborate with restaurants, vineyards, hotels, producers and brands to develop distinctive ideas, shape compelling narratives and create experiences rooted in authenticity and a strong sense of place.
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Whether I'm developing a new concept, writing an editorial feature, curating an event, advising on hospitality strategy or helping a business articulate its identity, I bring together creative thinking with years of practical experience building successful hospitality businesses.
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I'm particularly drawn to projects that celebrate craftsmanship, seasonal food, cultural heritage and the relationship between people and the landscapes they inhabit. My work has taken me from Michelin-starred kitchens and independent restaurants to television, publishing, speaking and education, but the thread running through it all has remained the same: a curiosity about how we live, what we value and the role food plays in connecting us.
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I work with people and organisations who care deeply about quality, originality and creating work with lasting impact.
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