I’ve always been drawn to the raw energy of a professional kitchen and the stories behind the ingredients. My work in the food space is built on close partnerships with especially meat companies and suppliers, specifically focusing on the integrity of Australian Grass-fed beef.

From the paddock to plate, I’m interested in the raw texture of the produce and the focused energy of the chefs who respect it. It’s honest work, captured for those who care about where their food comes from and the craft required to get it right. I have a lot of respect for chefs and what they do. This is a compilation of some of the amazing chefs and restaurants I’ve worked with the the past few years.