Nomad, Cook, Native

My life as a chef moves in a continuous, intentional rhythm between three places I call home: the UK, Jamaica, and Bali. These aren’t just stops along a route they are my living bases, the grounding points where I live, cook, gather inspiration, and let local soil and culture shape what I bring to the plate.

When Im in the UK, Im immersed in European private estate dining and seasonal residencies, seamlessly stepping out to cook across Western Europe and the Mediterranean when clients call. In Jamaica, my roots run deep into the islands vibrant spice heritage and communal dining traditions, making it easy to bring intimate coastal feasts and private villa dining to surrounding Caribbean islands like the Bahamas and Caymans. And when Im based in Bali, surrounded by tropical farmlands and local markets, my kitchen expands across Southeast Asia and Australia from Singapore and Thailand down to Melbourne where I weave regional produce and Pan-Asian flavours into immersive dining experiences.

Wherever the work takes me across these regions, the core remains the same: creating a table that feels like a refuge, built on connection, honest flavor, and the quiet peace of good food shared well.