Chef Interview

I was brought up on a farm in Beega – a small town in New South Wales - where we grew our own fruit and vegetables, and my dad reared all the meat we ate. Everything we had was organic and this gave me a real appreciation of food. Also, both my parents are from Switzerland and my dad is half Swiss, half Italian, and this background inspires my cooking style.

When I worked as a waitress, while still studying at school, a colleague told me about his experience in the yachting industry. It sounded like something I would love to do so, at 19 years old, after finishing school, I joined motor yacht Barcarella as a stewardess. But, I had always wanted to cook, so after one year I returned to Australia to do my professional training. My plan was always to return to the industry as a chef once I had qualified.