I was raised in a household with great food at its heart. Each social occasion meant pulling out recipe books, lists of ingredients, days of preparation, and a thorough run sheet. I learnt from a young age how effective food is at bringing people together.
All my first jobs were in hospitality – an Italian bakery where I learnt to make coffee, the Indian restaurant that left my uniform smelling of saffron and cardamom, the bar where I poured my first beer. After university, and a decade working in scientific research, a chance to volunteer at a cooking school while living in Seattle reignited my passion for food and hospitality. After working as an event producer in the USA, I moved back to Australia in search of the perfect fit.
For me, hospitality has always been about the guests; my drive is towards building a community around good food and great wine. This love of community is what brought me to the Three Blue Ducks. I love it here. When you visit, you’ll find me mixing up cocktails in the bar or chatting to guests on the floor, ensuring you all have the best experience possible.