I am a chef guided by intention, respect, and connection. My cooking is shaped by Pacific heritage and grounded in Australian craft where fire, land, and sea come together at the table.

With over 20 years of experience in hospitality, my journey began on Hayman Island on the Great Barrier Reef, where I started my apprenticeship immersed in produce, discipline, and the foundations of refined hospitality. I completed my apprenticeship in Sydney at the two chef hat restaurant La Grillade, where precision, technique, and consistency were held to the highest standard.

From there, I worked across five star hotels throughout Australia and the Pacific, from Fiji to Vanuatu, deepening my connection to coastal ingredients, open fire cooking and culturally rooted food practices. Returning to Sydney I stepped into leadership as Head Chef for Macquarie Bank at Cockle Bay Wharf, refining my ability to lead kitchens, curate experiences and deliver at a premium level.

Food to me carries mana. It holds energy, story, and purpose. Every dish is created with care for where it comes from how it’s prepared and who it’s shared with. I believe the most meaningful meals are not just about flavour, but about presence slowing down, gathering and honouring the moment.

Mana Kai by McGregor was created as a reflection of that belief.

Mana Kai is about purposeful cooking refined yet soulful, elevated yet warm. Inspired by ceremony and connection. Each experience is designed to feel personal, whether it’s an intimate private dinner or a curated celebration. The food is guided by seasonality, simplicity, and fire, allowing ingredients to speak without excess.

At its heart, Mana Kai is about bringing people together, honouring land and sea, cooking with intention and serving food that feels as good as it tastes.