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I believe food is one of the most powerful ways of understanding people, place and culture.
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.
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.
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.
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.
I work with people and organisations who care deeply about quality, originality and creating work with lasting impact.
