From Michelin kitchens to the classroom: Inspiring the next generation of chefs

What inspired you to become a Chef?

I’ve always loved working with my hands and being creative. Early on, I realised the kitchen offered both structure and creativity. You’re constantly learning, adapting and creating something you can immediately share with others. That energy and pace really pulled me in and I knew quickly it was where I belonged.

A career in the kitchen can open doors worldwide. What have been some of your career highlights?

My career in the kitchen has taken me from Auckland to London, Europe, Canada and across Australia, working in high-end and Michelin-starred restaurants where I developed strong technical and leadership skills. Some highlights include working on a luxury superyacht on the Mediterranean, cooking for celebrities in London and eventually owning and operating my own venues.

More recently, I’ve spent the last five years as a cookery and bakery teacher at The Gordon, where I’ve been able to pass on my industry experience and mentor the next generation of chefs.

In recent times the industry has faced challenges, but you found a new career pathway. How did you find your way to The Gordon?

Teaching felt like a natural progression, passing on what I’ve learnt. The Gordon naturally stood out because of its strong reputation and community focus and once I got involved, I knew it was the right fit. I’ve also been driven to share my experience more broadly, highlighting how a career in the kitchen can take you anywhere in the world and open doors to global opportunities.

What is your favourite thing about being a teacher?

Seeing that moment when something “clicks” for a student. Whether it’s mastering a technique or building confidence, those moments are incredibly rewarding. I also enjoy creating a supportive environment where people feel safe to learn, make mistakes and improve. That’s something I’m really passionate about.

You’ve championed inclusivity in the kitchen at The Gordon. Can you tell us more about The Gordon Bakehouse?

The Gordon Bakehouse is about creating real opportunities in a supportive, inclusive environment. It gives students hands-on experience while building confidence, teamwork and employability skills. It’s more than just baking, it’s about creating a space where everyone feels valued and capable of succeeding in the industry.

You’ve recently been nominated for the Victorian Training Awards as Teacher of the Year. What does this recognition mean to you?

It’s incredibly humbling. Teaching is something I genuinely care about, so to be recognised like this means a lot. It reflects not just my work, but also the efforts of the students and colleagues I work alongside every day. It motivates me to keep improving and supporting the next generation of chefs.

It’s a Saturday night and the kids are hungry, what’s your go-to dish?

You can’t go wrong with something quick, comforting and crowd-pleasing! Usually a simple pasta or homemade pizzas. It’s easy, flexible and gets the kids involved, which makes it a bit more fun than just cooking for them!

At The Gordon, you’re training the next generation of chefs and bakers. What advice would you give to aspiring cooks starting out?

Stay curious and be willing to learn. Every day is an opportunity to improve. Don’t be afraid of hard work or making mistakes, because that’s where the real learning happens. And most importantly, respect the craft, your team and the ingredients. That foundation will take you a long way in this industry.