Throughout my life, I’ve had the privilege of wearing many hats that I’m incredibly proud of - Taekwondo Instructor, Professional Wrestler, Husband and Father.

But of all the roles I’ve taken on, one has been a constant for longer than any other: Chef.

Cooking isn’t simply something I do - it’s my craft. It’s the profession I’ve dedicated the majority of my adult life to, and the skill I’ve spent years developing, refining and perfecting.

Over the course of my career, I’ve been fortunate enough to work across a diverse range of establishments and businesses, and those opportunities have taken me far beyond the traditional kitchen. I’ve cooked and catered for weddings, birthdays, baby showers, golf days, gala dinners, whisky tastings, degustation events and countless other celebrations and special occasions.

I’ve also had the opportunity to cook for some incredible sporting figures, including Olympic gold medalist Sally Pearson, Queensland Rugby League legends Wally Lewis and Paul ‘Fatty’ Vautin, Australian cricket legend Greg Ritchie, New Zealand cricket great Sir Richard Hadlee, and Australian golfing legend Peter Senior.

My work has taken me into the world of luxury brands and major corporations, catering events for Mercedes-Benz, BMW and Lexus, as well as Channel 9, Qantas and the Queensland State of Origin team. And, in what may be one of my more unexpected culinary achievements, I’ve even made sandwiches and fruit salad (yummy yummy) for The Wiggles!

During my time at Dreamworld as Head Chef of Events, I was directly responsible for planning, preparing and executing catering for major launches and events, including the launch of DreamWorks’ Kung Fu Panda The Land of Awesome, as well as the opening of Dreamworld Corroboree.

I’ve also had the privilege of working alongside Australian culinary pioneers Raymond Kersh during NAIDOC Week and Philip Johnson for events held at the Big Brother House - and yes, I even got to sit in the Diary Room!

Over the years, I’ve collaborated on dinners and events with Henschke Wines, Glenfiddich Whisky and Champagne Pommery, alongside countless other banquets, private functions and special events.

A Family Business

My story with food, however, is only part of the story behind The Private Plate.

I met my wife, Amy, in 2003 while we were both working at Links Hope Island Golf Club. What started as working alongside each other eventually became something much more important. We married in 2008 and, since then, we’ve built a life together and are now proud parents to two children — a son and a daughter - who have also helped out on some big events!

In April 2024, Amy and I took the next step in our journey and launched The Private Plate.

While I’m the chef behind the food, Amy is very much the other half of the operation. During the week, she works as a Teacher’s Aide, but when The Private Plate is on, she becomes my essential right hand in the kitchen and behind the scenes.

She helps prepare and organise, keeps everything running smoothly, serves and clears plates, keeps the kitchen tidy and makes sure I can stay focused on what I love doing most - cooking!

And perhaps most importantly, she keeps me focused and grounded!

Together, I think we make a pretty good team.

After spending so many years working in restaurants, hotels, events and large-scale catering, we wanted to create something that felt more personal - an experience where great food could be enjoyed in the comfort of your own home, without the formality or fuss of a traditional restaurant.

That’s what The Private Plate is all about.

It’s about bringing our experience, passion and love of food into your home and creating something that feels special, relaxed and genuinely yours.

From an intimate family dinner to a celebration with friends, every menu and every experience is approached with the same goal:

Great food, great company and an experience worth remembering.