I am an experienced and passionate Commercial Cookery Trainer and Assessor with over 30 years’ industry experience as a chef and senior hospitality leader. I am committed to delivering high quality, learner-centred training and conducting fair, valid, and compliant assessments that support diverse cohorts to achieve competency, confidence, and employment readiness.

I maintain strong industry currency and draw on extensive operational experience to contextualise training and assessment within real commercial kitchen environments. Overseeing food service delivery across major venues, including Accor Stadium and CommBank Stadium, as well as cafés and function venues across NSW. This background enables me to effectively teach contemporary industry practices, professional standards, teamwork, workflow management, and workplace expectations.

Before moving to education, I have led and developed large hospitality teams of up to 350 staff across multiple venues, designing structured training systems, SOPs, and coaching frameworks to support performance, capability development, and retention. These skills translate directly to my training practice, where I provide clear instruction, practical demonstrations, ongoing feedback, and a supportive learning environment.

I bring strong expertise in food safety, WHS, and quality systems, having implemented HACCP and ISO aligned food safety programs supported by audits, corrective actions, and continuous improvement. In training, I emphasise safe work practices, compliance, and professional accountability as core industry requirements.

I actively contribute to continuous improvement through validation, reflective practice, and assessment tool review, and I am confident using systems including rostering, food safety and menu management. My contribution to vocational education has been recognised through the Tourism Training Australia National Training Legends Award, and I am motivated to continue delivering high-quality outcomes within an RTO environment.