Born and raised on the wild west coast of New Zealand, I have fond memories of fishing with my Grandpa, collecting from the ocean and its shores, a fascination with baking/fire cooking, which led me to an obsession with food and its experiences.

After completing culinary school in Auckland, New Zealand, I set off of on a journey abroad where I worked my way through some of London’s top restaurants quickly learning classical cooking techniques and the underbelly of disciplined British kitchen culture. 

I love to fish. Growing up in New Zealand and never being far from the water, I developed a great appreciation and understanding about fresh seafood, using ingredients inspired by the surrounding landscapes, influence from neighbouring Asian countries to create my unique style of ‘oceanic cuisine’ Usually I focus my dishes on three or four main ingredients that complement each other without compromising bold flavours.

For the past decade I have fed, nourished and delighted highly successful global icons, along with their friends and families as they take precious time out in exotic locations.

“There is a real beauty to cooking over the ocean… it adds a whole new element to the mix which is not present land based. Being presented with challenges keeps me on my toes testing my skillset not only culinary wise but Intuitively reading weather patterns, planning ahead, working under pressure and learning to handle the luxury yacht industry’s unpredictably nature.”

For me, food is not only about nourishing our bodies and testing our tastebuds; it’s about the way it makes us feel, the whole experience. From climate, preparation, tantalising our senses, creating memories, and bringing people together, making us happy.

Oversea is about all of those culinary experiences.