When did you become a butcher & why?
I can’t remember how old I was when I first started helping in my parents’ shop. I was tasked with jobs like crumbing schnitzels and vac packing kranskys after school and during school holidays. I started full time when I was 18. Having grown up in the industry, I saw the joy and satisfaction that butchering brings from an early age; from the characters you meet, the laughs in the backroom, people stopping to photograph window displays and the satisfaction you get when a customer tells you how great the special occasion dinner was that you helped the prepare. 

Why do you want to be a part of the Australian Butcher Team for WBC 2025?
I have represented Australia as a member of the team in past WBC competitions, receiving 3rd and 2nd place. I was fortunate to receive a position on the All Star Team in Sacramento in 2022. I want to be in the team in 2025 as we go after the win in Paris. 1st place is ours for the taking!

Being a butcher, what’s your favourite thing to take home from the shop and cook for yourself?
My favourite is to marinade a flank steak and make up quick some carne asada tacos. When it comes to the weekend, I love to do a pork belly roast on the bbq or a home-made gyros.

What’s the hardest thing about being a butcher?
Christmas – It’s high pressure, the hours are long and you’re trying to please everyone. My favourite day of the year is boxing day.

What’s your favourite thing to do when you’re not at work?
Spending time with my family and creating new products for butchery. 

The customer is always right – yes or no?
It’s a big yes from me. Without customers we wouldn’t have a job.

Can you speak French?
I can hold somewhat of a very slow conversation. I learnt a bit of French at school and we have had a few French butchers come work with us, one of whom couldn’t speak a word of English when he first came over – that kept things interesting!

Favourite French food?
I’m quite partial to a coq au vin or a cassoulet and luckily weather in Melbourne is often perfect for it.