Fascinated by biology and scientific experiments from a young age I began my career as a microbiologist. However I felt drawn to travel and seeing an ad in a local paper I got my first job cooking in the French alps and my journey with food really began. I was called to use my skills in nutrition, wellbeing and holistic health around the world and have travelled extensively.

 

I love to learn and grow, and these journeys have continued to influence my cooking as I discover new ingredients, recipes, techniques and nutritional ideas. I am fascinated by ancient science and wisdom and how this influences the food we eat, particularly when we recognise food as a healer .

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In 2007, I consolidated my knowledge with a Diploma from the prestigious Leith’s School of food and wine in London. This gave me a solid grounding in all of the 

traditional cookery skills and the confidence to work professionally as a chef. 

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I went on to work on private yachts and with private clients around the world. Life as a private chef is incredibly demanding, with 15-hour days and many pressures. In 2011 I underwent a big shift where I realized that, whilst my passion for food and creating delicious recipes was unwavering, I could not sustain the lifestyle and look after my own health. By a turn of fate, I met the Quiksilver surf team and my culinary journey took a new path – one where my understanding of food as the ultimate fuel for our

entire body, mind and spirit fully developed.

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