I grew up in Pett Village in East Sussex, England.
At the age of about 16, while working in Kitchens and catering and with the help of Jamie Olivers Television programs, I started realising my passion for food and the culinary arts and became a qualified Chef at age 20.
From 2005 to 2013 I worked as sous chef and head chef at local establishments and then in late 2013 I decided to travel to Australia to further my experience and knowledge.
Since arriving I have worked under sponsorship in Mornington and have been sous chef at the Winey Cow Cafe since September 2014.
Food is my passion and once I started down this path I have been entirely driven to be the best Chef I can be and nothing makes me happier than the positive reactions and feedback to my creations.
The Chef of the Year competition sees chef compete against chef and the clock in a test of creativity, culinary knowledge and ingenuity. They have one hour to prepare their best dishes from a mystery box of ingredients.
This annual competition attracts entries from professional chefs from around Australia. There is a strict set of criteria, and a team of culinary experts to judge the winner. It is the most highly regarded and competitive professional chef event in the country.
Last year the competition ran at the Foodservice Australia show in Sydney. From over 150 entries the judges selected 32 finalists who competed live at the show. It was then cut to eight and then a final four. After a tense and close battle it was Matt Weller from the Royal Canberra Golf Club who took home the trophy and cash.
This year the competition will be held in Melbourne from 28-30 May. It will run right in the middle of the Foodservice Australia tradeshow at the Royal Exhibition Building. There will four live kitchens plus stadium seating and commentary. From almost 200 entries the 26 finalists have been chosen.