Food that feels like a shared experience
Cooking is a lifestyle for me: I travel around Sydney, cook in people’s homes, and love sharing, creating, and eating food from different cultures with old and new friends.
A strong French foundation
I built my craft through several Parisian institutes and kitchens, including L'escargot Montroguiel, La Chammare Montmarte, and Fish la Boissonnerie—experiences that shaped my precision, pace, and consistency.
Fresh ingredients, smart technique
My kitchen philosophy is simple: I use the equipment and products available to my advantage, I prioritize freshness, and I let great ingredients do the talking.























Chef Graeme came to our house for my husbands 50th dinner with 10 people. Nothing was a problem in planning, the food was beautiful and he was great with so much going on (kids, pets etc). The house was left spotless and we all had to know how he got his potatoes so tasty and crunchy!! Would highly recommend.