When did you become a butcher & why?
I started in the industry at the tender age of 13 as a clean-up kid, moved on to starting my apprenticeship at 17, now at 32 I am a self-proclaimed ‘King of the squeegee’. 

Why do you want to be a part of the Australian Butcher Team for WBC 2025?
Heading over to Paris in 2025 will be my 3^rd time representing Australia at the World Butcher’s Challenge and second time as Captain, which is an absolute honour and a privilege.

Being a butcher, what’s your favourite thing to take home from the shop and cook for yourself?
Porterhouse

Favourite colour?
Orange. 

Favourite pass time?
Hearing Tom Bouchier tell a joke, no one else hearing it then repeating it back to the team louder and getting all the laughs. 

What are you looking forward to in Paris?
I am looking forward to getting out on the dancefloor with the rest of the Makani Australian Butcher Team and showing the world what we have been creating and constructing with the help of our amazing support crew and team.