Chef | Producer | Director
|TEA OR COFFEE
|Single shot long black
|FAVOURITE KITCHEN UTENSIL
|Cast iron pan
|Gardening, playing guitar (badly)
|English, 6 year old level Japanese
|FAVOURITE FOOD SHOW
|Anthony Bourdain – Parts Unknown
I am grateful to be working in a space where all my passions come together. Documenting, learning and sharing about how food brings different people together is something that has interested me for as long as I can remember.
I was born in Japan and lived in Tokyo until I was 13. I attribute that experience in Tokyo to my appreciation and understanding of the importance of sharing food. As a promoter of Australian brands and industry bodies for the food and beverage industry, I focus on telling the unique stories of the way we interact with our produce. I also enjoy discovering the different cultural expressions of shared food abroad and seeing how our Australian produce can add to other people’s experiences.
Outside of my day job, I enjoy delivering online cooking classes to my local Aboriginal community and exploring the fantastic indigenous ingredients available in Australia. On the family front, my job is getting greens into my four boys and teaching them how to eat properly.
When the oven has finally been put to rest, I find peace in surfing, swimming, trying to play the guitar and gardening.
My professional journey
|Community cooking program for Nairm Marr Djambana aboriginal gathering place
|Dandenong Market tours of the market and chef ambassador, incl. recipe development
|Dairy Australia - Chef presenter and event coordinator, working with the trade team, conducting training at leading culinary schools in key export markets throughout South East Asia, North Asia, China and the Middle East. Coordinated Dairy Australia first international cooking competition.
|Victorian Government - Chef presenter and event coordinator, managing Trade show cooking stations and delegates support in overseas export markets throughout South East Asia, North Asia, China. Conducted training at leading culinary schools throughout Indonesia and managed a cooking competition in Jakarta.
|Horticulture Innovation - Coordinated and managed international trade show cooking stations in Japan, Singapore, Dubai
|Meat and Livestock Australia and Wine Australia - Presented as guest speaker at Taste Australia events Shanghai, Beijing, Dubai
|Restaurant promotions throughout China for Elders China
|Consulted to a private restaurant company in China, incl. recipe development and meal delivery logistics
|Tim Hollands Catering operated the catering contract at the Herald and Weekly Times
|Opened and managed a 300 guest capacity restaurant and function venue in a new development site in the Docklands precinct of Melbourne
|On the panel of caterers for the Melbourne Cup Carnival
|Established Tim Hollands Catering with several commercial kitchens around Melbourne