I was born in Germany and raised in Zimbabwe, where cooking was central to family life when we had time together. Those shared moments in the kitchen sparked my love for food from an early age. With family in South Africa, Portugal, Switzerland, and Singapore, I was fortunate to grow up surrounded by a rich variety of culinary traditions.
After boarding school in the UK, I trained at the prestigious Silwood Kitchen Cordon Bleu School of Cookery in Cape Town, South Africa. Over three years, I gained hands-on experience in top kitchens, from luxury hotels to creative culinary spaces, which solidified my passion for food and hospitality.
In England, I managed a hedge fund kitchen, worked under Michelin-starred chef Laurie Gear at The Artichoke, and ran a successful catering business for ten years. After having children and completing teacher training, I transitioned into education—driven by a deepening interest in nutrition and the science of the gut microbiome, particularly through the research of Tim Spector.
Since 2017, I’ve led the development of a Cookery and Nutrition curriculum for Years 4–8 at The Beacon School, with a focus on Healthy Eating, Sustainability, Gut Health, and Global Food Culture. In 2025, I was appointed an IAPS Subject Advisor, supporting schools across the UK in delivering impactful food education.
For up and coming teacher training or cookery courses or help designing and setting up a bespoke food tech room for specific age groups
