My journey into pastry began at Leeds Thomas Danby College and truly took off when I joined Gordon Ramsay at Claridge’s and later at Royal Hospital Road in London. It was there that I dedicated myself to mastering the craft and fell in love with the artistry of pastry.

Since then, I’ve worked in some of the world’s most renowned kitchens, including ARIA in Sydney, Rockpool Bar & Grill, and Stokehouse in Melbourne—a pivotal experience in my career where I shaped the dessert offering across multiple venues. Now, as the Pastry Chef de Cuisine at the Melbourne Cricket Ground (MCG), I oversee pastry across various sectors, from restaurants and cafés to large-scale functions and bespoke dining experiences.

My approach to pastry blends creativity with functionality, ensuring that each dish not only fits the venue’s identity but also pushes the boundaries of what desserts can be. I draw inspiration from my mentors, cookbooks, and some of the world’s top pastry chefs, but I also believe in constant evolution. My style is shaped by innovation, seasonality, and a commitment to sustainability. I am particularly passionate about reducing waste, embracing plant-based alternatives, and creating desserts that are as responsible as they are delicious.

My work has been featured in So Good Magazine (Issue 32), where I showcased four signature creations:

The Popcorn Box, inspired by the nostalgia of movie nights.

Ooops I Dropped the Ice Cream, a playful nod to summer by the beach.

Sunflower, a dessert dedicated to my mum, filled with vibrant flavors.

Mont Blanc, a fully plant-based, allergy-friendly dessert.

For me, the perfect dessert is one that evokes emotion—a dish that transports you to a childhood memory or creates a moment of joy. Pastry has the power to connect people, and that’s what I strive for in every creation.