I started work as a kitchen hand at The Great Northern in Launceston before moving to the Sunshine Coast and starting my apprenticeship at Elmo’s on Ocean Street in Maroochydore. I decided to make the move back to Tassie again and started working at Fee and Me. I went on to finish my apprenticeship at Mud Bar and Restaurant, where I stayed as head chef for two years. I then helped to reopen a Launceston institution, Pierre’s, and worked there for a year before taking over a catering lease at The Riverside Gold Club where I was doing extensive function and event work and onsite and offsite catering before moving onto work at Josef Chromy Wines as a sous chef for a year under Sean Keating, before taking over the lead role after Sean’s departure for a further two years. It was here that I covered extensive wedding and event work alongside doing our a la carte menu. At home we have recently set up a goat dairy with 40 milking goats and supplying milk to Westhaven, we are planning to make product at some stage in the future but are still wanting to keep it a small business.