Born and raised in Alice Springs, Northern Territory and currently living in Alice Springs.

It was through my training with Karen Sheldon’s Future Stars Program in Alice Springs, that I meet Rayleen Brown from Kungas can Cook. Rayleen was a huge influence on me and encouraged me to enter a career in the kitchen as a chef. As my Mentor, she has shown me how to use bush foods in the day to day cooking we do at the Café. I have also been supported to participate in fantastic industry events and this has opened up many opportunities within the industry.

In 2020, I participated in the Alice Springs Partjimma Light Festival Gala Dinner, situated in the Sand dune Country of the Alice Springs Desert Park. Karen Sheldon Future Stars participants and graduates partnered with local caterer Lisa Perry from Reality Bites Catering and Chef Mark Olive from The Black Olive. We created a three course Bushfoods Menu designed by Mark Olive and Rayleen Brown and delivered this to over 250 guests for the opening of the Light Festival event. It was a great Event.

After this Event, Rayleen introduced me to Lisa at her Catering Headquarters in Alice Springs. In November 2020 I started working with Lisa Perry at Reality Bites Catering and later moved to the café run by Reality Bites Catering at the RFDS Base Café 0870 in May 2021. This work has enabled me to get great confidence and experience in the kitchen and participating in various events catered by Reality Bites Catering has given me an insight into different events and food as well.

Last year in November, I participated in the Djinda Ngardak Program in Albany WA learning about the local foods and culture and meeting other participants in the Youth Pathways Program from the NT and WA. We all met up again in Perth in March earlier this year, partnering with the Crown Casino, we put what we had learnt as a group into practice and created and executed our dishes for over 400 delegates at the World Indigenous Tourism Summit. We helped create a menu for the World Indigenous Tourism Summit Conference Dinner and was part of the kitchen team serving the meals to the delegates. I was invited to speak at the conference to talk about my dish and the bushfoods we used.

I aspire to be a top chef in town with my own restaurant/café and hope to be a role model to young indigenous men and women to be in the kitchen.