Place of Work: The Pear Tree, Kerikeri

Trained at: The Culinary Institute of New Zealand. (Bay of Islands, Northland)

Career Ambition: To learn as much as possible and better my knowledge and skills, work in some amazing restaurants in NZ and overseas. To return to NZ to be a mentor and open my own restaurant.

Hobbies / interests outside of work:
I go to the beaches around Northland, practicing for competitions, fishing! Art and painting.

Notable achievements:
Medals and competitions won for regional and national competitions, 2nd in Selection to Represent NZ at WACS Congress in Chile, won the Pacific Culinary Challenge in Vanuatu, going to Chile as a NZ Ambassador/ representative.

Place of Work: Raphael Hotel, Kansas City, USA

Trained at: Johnson County Community College

Career Ambition: To travel the world and work with chefs to advance my knowledge and skills to become a better chef. Come back to the US and work at a small restaurant, and would like to give back and become a culinary teacher and coach someday.

Hobbies: I enjoy going to the lake with my family, reading, golfing and shopping.

Notable achievements:
Hans Bueschkens Global Junior Chef Challenge, WACS Santiago, Chile January 2010
Certified Sous Chef, American Culinary Federation, May 2009
American Culinary Federation National Student Chef of the Year 2009
American Culinary Federation Central Region Student Chef of the Year 2009
John Joyce Individual Competition Best in Show - Gold Medal 2008
John Joyce Team Culinary Competition - Gold Medal 2007
Olympic Youth Team Tryouts – Silver Medal 2007
SchoolCraft Competition - Silver Medal 2007