‍When did you become a butcher & why?
I did a week’s work experience before leaving school at the age of 15, I worked around at a few different jobs before landing an apprenticeship with my local butcher shop in the country town I grew up in. Once I started, I loved everything about the job and never looked back.

Why do you want to be a part of the Australian Butcher Team for WBC 2025?
I think the format of the WBC emulates everything I love about being a butcher. The comradery, the creativity, and sense of achievement. the opportunity to learn and better myself by being surrounded with like minded people all working towards a common goal.

Being a butcher, what’s your favourite thing to take home from the shop and cook for yourself?
For me, I enjoy the simple things done really well, a perfect thick rib end pork chop with all its trimmings, cooked to perfection with a rich pork jus. (chef’s kiss)

What’s the hardest thing about being a butcher?
Compromise, to be successful in this industry, there is a lot of sacrifice and compromise.

What’s your favourite thing to do when you’re not at work?
Spend time with my family and cook.

The customer is always right – yes or no?
Yes (even though its doesn’t feel like it at times).

Can you speak French?
Not really.

Favourite French food?
Lapin à la moutarde (rabbit in mustard sauce) or foie gras.