I grew up around food and loved it my whole life.  Food was part of family life. I was always in the kitchen sharing love with food. My great Aunts were known for their baking, I still use recipes that are 70 yrs old, in the kitchen with my own children.

My father owned a restaurant when I was a young teenager, I spent school holidays there working in the kitchen, that’s where my love for food and wanting it as a career started. I always had my head in recipes books and spent so much of my money when I was an apprentice buying recipe books (not much as changed).

Now, 34 years of experience in all aspects of cooking and across many styles and types including pastry, Italian, modern French and modern Australian. Cooking in some of Melbourne’s most highly regarded restaurants.

Experience across many environments from running own successful restaurant businesses, organising and running successful hotels, restaurants, cafes, catering and training staff. Cooking school coordinator.

Consulting and recipe development for several successful start-up businesses including BFit Foods (on Shark Tank).

 I have not only focused on what tastes good but the science of food has always fascinated me. How it transforms in different ways of cooking and how it nourishes your body and how vital it is for our longevity.

I spent 8 years as a personal trainer helping people get fit, get into shape, or just feel good about themselves. Food is a big part of that.

I have worked with reputable holistic sports nutritionists feeding triathletes training for an Ironman. I have completed a half and full Ironman, an incredible endurance experience not only physically but mentally as well.

 I am a mother of two (young adults now) so I understand the importance of health and wellbeing.

During Covid lockdown I did what a lot of people did and did a course, I already had the knowledge from years of being around food, reading and researching, I just needed that bit of paper to let people know I can now legally give them nutritional advice.

18 months ago, I was ready to go forth and conquer I had an idea of what my angle was, then it all pivoted.

My partner has lived with kidney disease for 15 years of his life (from 3 bouts of chemotherapy), medication and a reasonably healthy lifestyle had kept him from getting sick. Then the worst hit, after a dose of Covid he was in hospital getting a checkup and never came out, he went straight on the wait list for a kidney transplant. 7 months later a kidney came through, then 8 months of recovery/rehab in hospital.

 I realized he wasn’t the only one who needed nutrition support, education with lifestyle change. He certainly wasn’t alone. As I looked harder there were so many people needing help with this.

This is where The Peninsula Nutritionist was born. With a unique skill of having the talent and knowledge of a chef with the knowledge of a nutritionist.

My passion for great food and helping people with their own health needs is how Fresh Start was born.