My love of cooking started early, encouraged by my mum who let us make a mess in the kitchen and enjoy the rewards of cupcakes, cookies, and cakes. That passion continues to shape my design work today.
I’m always experimenting—whether it’s a new sourdough recipe or a technique for Japanese BBQ, there’s rarely a week when I’m not trying something new.
Formal training in Culinary Arts and Baking Arts at George Brown refined my skills and gave me a deeper technical understanding of culinary science and the importance of high quality tools.
That knowledge now guides my design approach, allowing me to evaluate every kitchen tool, piece of cookware, and appliance with a critical eye to ensure it performs for both home cooks and professionals.
I may never be a certified electrician or chef with years of professional experience, but I will be the customer. I will know how to use the tools of the trade and what customers are looking for. This knowledge will give me the insight to find innovations and new opportunities. If the next job takes me to a category I am not familiar with, I will be out on the water learning to sail, or in auto shop learning to weld, or wherever I need to go to become the customer.