When did you become a butcher & why?
For as long as I can remember I wanted to become a butcher. My earliest memories are of sweeping the floor, rolling rissoles, making coffees and handing out the Tim Tams to the butchers at my grandfathers store. I looked up to them because they seemed so strong, smart, funny and caring. Growing up in that environment allowed me the opportunity to have many teachers and mentors, but being in the fortunate position of learning from both my father and grandfather are memories that I will always cherish. I officially started my apprenticeship in 2003 at the age of 15 and haven’t stopped learning since.

Why do you want to be a part of the Australian Butcher Team for WBC 2025?
I wanted to compete at the 2025 World Butchers Challenge as part of the Australian Butcher Team because I believe it is the world cup of meat. It involves meticulous planning, a great game plan and a lot team work in order to produce the best on the competition stage. I felt that I could contribute and I look forward to learning some things from the other members of the team. 

Being a butcher, what’s your favourite thing to take home from the shop and cook for yourself?
As a butcher many people think that I would go for a nice, thick, well marbled steak or a juicy, fatty pork roast with extra crispy crackle. But in fact, my favourite thing to take home to cook is bones. Whether it be pork, beef, chicken or even lamb, I take great joy in taking something that many people would discard and extract as much flavour as possible. It can make a great base for ramens, broths, stews and pho. 

What’s the hardest thing about being a butcher?
I believe the hardest thing about being a butcher is keeping up with the latest trends. Television programs, youtube channels and social media dictate “food fashion” and as a butcher you want to help your customer achieve the meal they are striving for. Whether it be American BBQ, Asian soups, Middle Eastern, Sub Continent, or whatever comes next. It’s our duty to do the research we can provide the customer with what is required. 

What’s your favourite thing to do when you’re not at work?
The weekends are my happy zone. I follow a variety of sports NRL, AFL, cricket, rugby, NBA, baseball. My wardrobe is full of hoodies printed with sports teams from all around the world. I will get up in the middle of the night just to watch a race or a game, even better if I can watch it live. I also love music. All kinds, genres and vintages. There is nothing better than to experience live music within a crowd. 

The customer is always right – yes or no?
My grandfather gave me this advice a long, long time ago… Right or wrong doesn’t come into it, as long as the customer is happy. 

Can you speak French?
The only French I know is quatre bieres plaire. Translates to four beers please. 

Favourite French food?
There are so many amazing French meals to choose from. It is the home of fine cooking and gastronomy. But I have a deep interest in smallgoods so dishes like terrine and pate would defiantly be my favourite French foods.