‍When did you become a butcher & why?
I became a butcher in 2022. It’s something that I never really thought about doing before I started in the trade. I was working up the road from the shop and my boss Paul offered me an apprenticeship. After one trial shift, I was hooked. 

Why do you want to be a part of the Australian Butcher Team for WBC 2025?
I started competing to get out of my comfort zone and try something new, but now I compete to showcase my skills and my creative side. What better place to do that than the world stage?

Being a butcher, what’s your favourite thing to take home from the shop and cook for yourself?
BBQ pork belly spare ribs

What’s the hardest thing about being a butcher?
Working Saturdays. Although it means sacrificing some of my hobbies (cricket being the main one), the Saturday crew always has a lot of fun in the shop. 

What’s your favourite thing to do when you’re not at work?
Just spending time with friends and family, as well as watching plenty of sport. Particularly AFL, rugby union and cricket. 

The customer is always right – yes or no?
The customer is always right in matters of taste. We can advise and make suggestions but at the end of the day they’ll be the ones eating it. 

Can you speak French?
A little bit. I studied French at school so hopefully I can still remember enough!

Favourite French food?
Crêpes would be my favourite, but I’m also partial to a crème brûlée.