ABOUT ME

I am a zero-waste and plant-based chef, author of the book Surplus: The Food Waste Guide for Chefs, and founder of the world's first zero-waste and vegan restaurant.

I have spent over a decade working in restaurants across the world, from bistros to Michelin-starred restaurants, and from England to Cambodia.

After I’ve closed my restaurant, I focused my work on training chefs in food waste prevention and helping them to implement the zero-waste mindset practically in their kitchens. 

I now support some of the largest companies in the hospitality industry to reduce and prevent their food waste, and I also joined Winnow as their zero-waste culinary advisor.

I like to challenge the way we think, especially about food, and I am convinced that edible food belongs on the plate, not in the bin.

Want to see more of my work? Connect with me on LinkedIn.