My butchery career started as the part time schoolboy working out the back of the butcher shop, sweeping the floors, offloading the meat trucks and stacking the chiller shelves. When given the chance to go fulltime and leave school doing the same job I jumped at the chance. It wasn’t long before my enthusiasm for the job gave me an opportunity to start cutting meat and soon after I became an apprentice butcher.


While serving my apprentiship I became aware of the national butchery competitions, being a keen and competitive sportsman I was keen to try my hand and test my skills against other young up and coming butchers. It was through the competitive nature of these events that my love for butchery exploded! Competing with and against other butchers, meeting, sharing and learning has changed my life.


13 years later I am now an award winning butcher, lucky enough to have travelled the world and honed my knife and creative skills. Through lots of hard work and dedication I have managed to pack many experiences and knowledge into my 13 years as a butcher. The pinnacle of my career was taking out the title of the retail meat 2020 butcher of the year and being selected as part of the New Zealand Sharp Blacks team, competing in Sacramento USA with the best Butchers in New Zealand, and  against the cream of butchers from around the world.


To me butchery is an art form, and I am obsessed with learning and furthering my skill in this art form.


As well as learning the skill I am also dedicated to teaching what I have learned to others, and instilling the same passion that I have gained. I want to share this passion with others, whether it be other butchers, chefs or just everyday people who share the same passion for food.


As a butcher, I share an equal love for cooking and experimenting with flavours around meat. Over the years I have worked on progressing my cooking skills from simple trial and error and this is where my recipes and knowledge have grown to where they are today.