I provide bespoke guidance for cheesemakers, chefs and hospitality professionals who want to develop in-house dairy programs and create exceptional, artisan dairy products.
With over 20 years of international experience at the highest levels of both the hospitality and cheese industries, I help businesses design and implement distinctive, functional in-house cheese making operations, tailored to their brand, kitchen and goals.
Whether you're looking to craft signature cheeses, elevate your dairy offerings or integrate sustainable production into your culinary identity, I offer hands-on expertise to bring your vision to life.
I can help with:
- Product and recipe development - including dairy products, innovative uses and recipes for leftover whey
- Cheesery design and work flow consulting
- In-house dairy programs for hospitality
Recent clients include:
Apollo Restaurant Group, Sydney
Greca, Brisbane
Swillhouse Group, Sydney
Trader House, Melbourne
Neighbourhood Wine, Melbourne
Fallachan, Scotland
Wildland, Scotland
