Armed with a Masters in Food Studies, a Masters in Teaching, a Graduate Diploma in Food Writing, a Bachelors in Film & TV and a pastrychef qualification, I left my hometown of Melbourne, Australia in 2013 to explore the global foodscape. Since then I have published best-selling coffee books in the USA, Finland, Sweden, China, Korea, Thailand, Australia and the UK, written culinary articles for a range of print magazines, set-up and managed London’s largest bean-to-bar chocolate factory, headed up a cooking school run entirely with ‘food waste’, developed and produced an innovative dessert with Blue Hill’s WastED restaurant, judged food and coffee for the UK’s prestigious annual Great Taste Awards, and travelled and researched food production and preparation all around the world.
I’ve baked pies in English bakeries, learned about hunting reindeer from Fäviken’s gunsmith, tapped maple trees in Wisconsin, milled stoneground flour in an 1800’s windmill, developed and released chocolate bar flavours for an internationally renowned craft maker, eaten rattlesnake, foraged for wild food at River Cottage, spent Swedish Midsummer on a potato farm, ventured deep under the streets of London to harvest herbs from disused Air Raid bunkers, developed concept dishes for Shake Shack, and much more.
I’d love to add your next project to this list.
GUEST RELATIONS MANAGER, Blue Hill at Stone Barns, NEW YORK, 2017 – Present. Dan Barber’s pioneering farm-to-table fine dining restaurant is ranked number 11 in the World’s 50 Best, and is located on the site of the Stone Barns Center for Food and Agriculture in upstate New York. As Guest Relations Manager, I oversee the guest experience pre, during, and after their visit to our picturesque location on an 80-acre organic farm.
AUTHOR, London Coffee, Hoxton Mini Press, 2017. Hard cover book released with high praise from London’s specialty coffee industry. “It’s no secret that London is addicted to coffee. Today’s flat white drinkers are well versed – with a taste for single origins and light roasts – but what is often forgotten is that the city has a rich history of coffeehouses going back to the 1650s. Bestselling author Lani Kingston and photographer David Post have captured the stories of the most inspirational modern-day artisans, roasters, growers, innovators and entrepreneurs who make London, once again, a world capital of coffee.”
FOOD JOURNALIST, Ongoing. Freelance feature article and photographic contributor to various international magazines, websites and print publications. See Writing to read a selection of published articles.
GREAT TASTE AWARDS JUDGE, Guild of Fine Food, LONDON, 2017. Great Taste, organised by the Guild of Fine Food, is the acknowledged benchmark for fine food and drink. It has been described as the ‘Oscars’ of the food world and the ‘epicurean equivalent of the Booker prize’. Industry leaders across the UK food world are selected to judge the annual awards. Along with judging for the general food awards in 2017, I was selected to be one of the 12 specialist judges for the coffee awards.
GENERAL MANAGER UK, MAST Chocolate, LONDON, 2014 – 2017. Mast Brothers Chocolate Makers are at the forefront of craft chocolate. As sole-UK based senior manager, I helped set up and ran the company within the UK and EU. I built and oversaw all aspects of the business: hiring, training, sales, operations, chocolate production, product development, flavours, design, marketing, e-commerce, fulfilment, events, pop-ups, collaborations, partnerships and developed a respected on-site education facility. I spearheaded a range of unique and industry-leading professional level programs, drawing students from around the world. The programs were some of the first in the world to offer such comprehensive and in depth bean-to-bar chocolate training to the general public, and drew students from Italy to Thailand.
CONTRIBUTOR, Blue Hill – wastED LONDON, 2016 – 2017. wastED is a pop-up restaurant concept conceived by Dan Barber and the Blue Hill team. It has featured in New York and London. I co-developed and produced a dessert dish for the London pop-up in Spring 2017. wastED is a community of chefs, farmers, fishermen, distributors, processors, designers and retailers, working together to reconceive “waste” that occurs at every link in the food chain. The goal was to celebrate what chefs do every day on their menus (and peasant cooking has done for thousands of years): creating something delicious out of the ignored or un-coveted and inspiring new applications in our food system.
AUTHOR, How to Make Coffee: The Science Behind the Bean, 2015. Author of a highly-regarded, best-selling book on the science and history of coffee. 42,000 copies printed in five languages, eight editions, seven countries: sold globally. Published by Quarto UK, Abrams USA, Murdoch Australia, Max Ström Sweden, LIKE Finland.
PASTRY CHEF, The Deli Downstairs, LONDON, 2014 – 2015
FOOD EDUCATION PROJECT MANAGER, MELBOURNE, 2011 – 2013. Ran a highly successful cooking school utilising only food waste, ‘recycled’ by food waste retrieval company Second Bite. I set-up, planned, budgeted, ran and taught all food education courses, and developed all recipes for use in the program.
PRODUCTION COORDINATOR, CHOCOLATE LIBERATION FRONT, Melbourne, Australia, 2010 – 2011. As Production Coordinator at Chocolate Liberation Front, a multimedia entertainment company based out of Canada and Australia, I worked as writer and key researcher on the award winning documentary ‘Immigration Nation’, detailing the contributions migrants have had on various industries such as food and wine. I worked in the small social media team to utilise Facebook, Twitter and YouTube to deliver a 7 day a week/24 hour a day online media experiences for clients. One Facebook page made it to be the largest fan site for any Australian TV channel program, as well as receiving over 1 million visits to the social network extensions back in 2010.
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.
A SELECTION OF PRESS FEATURES
The Economist chocolate expert for print edition feature, here.
Huck Magazine author interview feature article, here.
Interview and discussion on Eastcast Radio, listen here.
Featured bean-to-bar chocolate expert in Globe Trekker’s documentary, The Story of Chocolate, televised worldwide.
PACT Coffee blog, featured ‘Coffee Guru’, interview here.
Taste Tripper London food expert, interview here.
Departures Magazine book review, here.
CRAVED London, featured bean to bar chocolate expert, interview here.
Discover Britain Magazine book review, here.
Recipient of multiple awards at international film festivals, here.