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Founder • Chef • Wild Plant Specialist
I am a chef and restaurateur and I love to create, launch and revitalise hospitality businesses, be it my own, or helping others to accomplish something beautiful. I love to create and curate beautiful experiences for customers and my menus will always reflect seasonality and the natural world.
Over the last two decades I have opened restaurants, built hospitality brands, led teams, managed complex projects and created nature-connected food experiences that people remember.
My work sits at the intersection of creativity, strategy and practical execution. Whether launching a new concept, breathing life back into an existing venue, developing menus, building systems or solving operational challenges, I help businesses increase their value whilst creating meaningful experiences for guests.
Known for my work with wild foods, seasonal cooking and place-led hospitality, I combine deep creative expertise with a proven track record of turning ambitious ideas into commercially viable realities. From restaurant openings and hospitality consultancy to education, speaking and advisory work, I bring clarity, momentum and thoughtful leadership to every project.
