AUTHOR, London Coffee, Hoxton Mini Press, 2017. Upcoming large format hardcover book profiling the stories of London Coffee makers and producers.
FOOD JOURNALIST, Ongoing. Feature article and photographic contributor to various international magazines, websites and print publications. See Writing to read a selection of published articles.
GENERAL MANAGER UK, MAST Chocolate, LONDON, 2014 – 2017. Set up the company in the UK, opened the factory and retail locations, and was the sole UK-based manager, heading up all EU operations including; hiring and training teams, executive management, marketing, product development, collaborations, partnerships, production, and sales.
CONTRIBUTOR, Blue Hill – WastED LONDON, 2016 – 2017. Co-developed and produced a dessert dish with my team, for the restaurant menu.
AUTHOR, How to Make Coffee: The Science Behind the Bean, Abrams Books & Ivy Press, 2015. Best-selling international coffee book, published in three languages, hardcover and upcoming paperback editions.
PASTRY CHEF, The Deli Downstairs, LONDON, 2014 – 2015
FOOD EDUCATION PROJECT MANAGER, Melbourne Government, AUSTRALIA, 2011 – 2013. Ran a highly successful cooking school utilising only food waste, ‘recycled’ by food waste retrieval company Second Bite.
Masters of Food Studies, University of Adelaide, Australia, 2015. Majoring in Sustainability, Food Ethics, Culinary Anthropology and Food Writing.
Masters of Teaching, Deakin University, Australia, 2015.
Graduate Certificate of Food Writing, University of Adelaide, Australia, 2013.
Certificate III in Patisserie, Swinburne University of Technology, Australia, 2013. Australian qualification, official equivalent to Le Cordon Bleu’s Diplôme de Pâtisserie.
Bachelor of Film and Television, Swinburne University of Technology, Australia, 2009.
SCAE Introduction to Coffee, Prufrock Coffee, London, 2017.
Barista Training, Climpson & Sons Coffee Roasters, London, 2014.