‍When did you become a butcher & why?
I started as a wash up kid when I was 13, I then started my apprenticeship at 15 and the rest is history. I really enjoyed the pace and lifestyle of the job and as I grew and developed that turned into a love and passion for food.

Why do you want to be a part of the Australian Butcher Team for WBC 2025?
I wanted to learn and develop as a butcher and testing yourself against the worlds best seemed like a good place to start.

Being a butcher, what’s your favourite thing to take home from the shop and cook for yourself?
That’s tough, I would say I am a sucker for a rump cap or a pork cutlet (not frenched) but it’s got to have a good layer of fat and marbling.

What’s the hardest thing about being a butcher?
Look I couldn’t really say anything is too hard, you just adapt and get through as you love what you do.

What’s your favourite thing to do when you’re not at work?
I have a few things I like to do when I am not at work, spending time with my family and friends, cooking and entertaining. Trying to get on the PGA tour, buying and selling vintage/antique items.

The customer is always right – yes or no?
Yes, even though it can be frustrating at times. I find communication is key and if they are educated and informed it makes the process a lot smoother. At the end of the day if they weren’t around we wouldn’t be either.

Can you speak French?
Is that a prerequisite? Umm no unfortunately.

Favourite French food?
French Cuisine is my absolute favourite, so many diverse regional delicacies. Top 3. Tête de veau, Cassoulet, Canelé.