Brisbane-born and trained chef, my culinary journey has taken me to upscale fine-dining restaurants both locally and internationally. I have had the privilege of working in well-known established venues and hotels around the world. This experience has allowed me to hone my skills and expand my knowledge of different cuisines and culinary techniques. I have mastered the art of plating in high-end establishments, and I am also able to create innovative dishes that satisfy the palates of discerning diners. My diverse background has equipped me with the expertise to deliver exceptional dining experiences.As an apprentice, I gained valuable experience across Brisbane City's Eagle Street Pier. This bustling area is known for its vibrant culinary scene, consisting of well-known restaurants. By working in these establishments, I was able to push myself and further develop my skills in a fast-paced and demanding environment. This exposure not only allowed me to learn from experienced professionals but also provided me with a deeper understanding of the intricacies of the restaurant industry.Soon after qualifying as a chef, I decided to embark on a thrilling adventure by going overseas to Canada for a working holiday visa. This bold move allowed me to experience a completely different culinary scene and immerse myself in a new culture. Going alone added an extra layer of excitement and challenge, as I had to navigate a foreign country and establish myself in a new kitchen with unfamiliar colleagues. The independence and personal growth I gained from this experience were invaluable, and it helped shape me into a more confident and versatile chef.During my time in Canada, I was able to work at one of Canada's most prestigious hotels, the Fairmont Chateau Lake Louise, gaining valuable experience and honing my skills in the hospitality industry. Working at such a renowned establishment not only allowed me to learn from experienced professionals but also exposed me to a high standard of service and excellence. This experience has undoubtedly shaped my career and provided me with a solid foundation for future opportunities in the hospitality industry.Upon returning home to Australia, I secured a job at Saffire Freycinet on the east coast of Tasmania managing a daily changing buffet menu for 40 guests. My job required me to consistently create new and enticing recipes that required careful planning and creativity to ensure that every meal was memorable and unique.Currently I am Head Chef @ Beenleigh Rum Distillery