I'm a private chef based in the Scottish Highlands, working across homes, lodges, estates, and remote retreats throughout Scotland.

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My approach to cooking has been shaped over time by working in a variety of places, including the Scottish Highlands, British Columbia, and the French Alps. Each of these environments has influenced how I think about food - not just in terms of ingredients, but in how setting, season, and pace shape the way people experience a meal.

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In British Columbia, I spent time cooking in settings where nature and simplicity naturally guided the food. In the French Alps, that influence came through a focus on seasonality, warmth, and creating something grounded after long days in the mountains. Those experiences have stayed with me and continue to inform how I work today in Scotland.

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At the core of my cooking is a simple belief - that the best dining experiences don't need to feel complicated. They work best when they feel natural to the space, the people, and the moment.

Most of my work now takes place in private homes and rural lodges across the Highlands, often for small gatherings of family or friends. In those settings, the role of the chef is to quietly support the evening, so guests can focus fully on their time together.

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I also work with private hosts who value discretion and ease, where everything is handled smoothly in the background and the experience feels unhurried from start to finish.

I cook for all dietary requirements and preferences, taking care to adapt each menu so that everyone at the table feels included without it becoming the focus of the evening.

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At its heart, this is simple work - creating calm, considered dining experiences that feel right for the people, the place, and the moment