Having worked within the hospitality industry for over 10 years I’ve gained experience working within all aspects of event management, menu development, and private catering; working with the freshest seasonal produce to curate truly bespoke events.

My background in nutrition lends itself to my wholefood approach of working, by creating delicious memorable dishes using only the best quality ingredients. From providing a dinner for 100, a week cooking abroad or simple meal prepping, no two jobs are the same.