Who am I?

I’m an Australian-based professional freelance chef.

A lover of food and its power to nourish, with a deep understanding of the unifying magic of a shared meal. A destined feeder, who grew up in a Maltese family hearing cries of “eat, eat” from Nanna and Nannu.

Born and raised in Sydney and recently lured by the bright lights and vibrant food culture of Melbourne; I’ve been cooking professionally for over 18 years. From cafe beginnings to an apprenticeship with Merivale, honing my skills at Mad Cow and Felix before moving onto my first head chef role at Xanthi, under the guidance of David Tsirekas, who taught me the most valuable lesson that flavour always comes first.

In 2013 I joined the opening team of Nomad Sydney, progressing to head chef in 2014. It was here that I was able to lean into the flavours of the Mediterranean that I grew up eating and develop my own style of cooking, which at its heart I would best describe as bold in flavour, humble and generous.

During my time at the helm, which developed into a Group Executive Chef role overseeing the opening of Nomad Melbourne, Beau and Reine & La Rue, the venues received multiple accolades over the years including Chef's Hats in both the Sydney Morning Herald and The Age Good Food Guide Awards, as well as best new restaurant for Reine & La Rue in 2023.

I've had the great pleasure of appearing on Master Chef in 2023 and 2021, The Cook Up in 2024, 2022 and 2021 as well as The Good Food Kitchen in 2021. My recipes have featured in national publications such as Gourmet Traveller, Delicious, Australian Financial Review, The Guardian , Good Food and Broadsheet.

Being able to give back to the community is incredibly close to my heart, over the years I've worked with OzHarvest, Bestest Foundation, Snowdome Foundation and The Starlight Foundation, as well as leading the charge with Cook For The Bush, an initiative that raised $149,000 for the 2020 bush fire appeal.

2024 has welcomed a fresh start and an exciting phase of my career, allowing myself an opportunity to dedicate time to writing recipes, creating and building a space to share what I love to do, cooking and feeding people.