Business Development Manager & Corporate Chef, New Zealand
Classically trained chef with over 15 years experience in the food service industry. From fine dining to large-scale production kitchens, I have a wealth of knowledge across all aspects of kitchen management.
After completing an apprenticeship at a highly regarded George Hotel, I moved on to Clearwater Golf Resort and spent a number of years in the kitchen here. Moving on from Clearwater I began working for HMS Host, a multi-outlet company responsible for food operations at Christchurch Airport. It was here that I got a taste for large-scale volumes, which led me to my next role as Production Manager at LSG Skychefs, managing a large team and having overall responsibility of all food production out of Christchurch Airport.
In recent years I have been heavily involved with food manufacturing businesses – having recently managed operations at New Zealand's leading stock and glace manufacturer, Foundation Foods. I'm proud to be a part of the hospitality industry within New Zealand and am passionate about what I do!
Beef Fillet with Sweet Potato Mash
From an early age, I was always fascinated with the smells that came from my family’s kitchen. My mother was the cook in our household and was always cooking hearty meals for a family of hungry boys. It wasn’t sophisticated, but it was honest food cooked with love.
This philosophy I carried with me throughout my cooking career – I’ve never tried to overcomplicate dishes, and always let the ingredients speak for themselves.
In this dish (Beef Fillet with Sweet Potato Mash) I have chosen fresh local produce, prepared using simple cooking techniques, keeping it hearty and effortless.
New Zealand has some of the best produce in the world – and now the secret is out!