A career in butchery has a huge range of opportunities which can lead to a globetrotting adventure for anyone thinking about getting involved. Going beyond the butcher shop is something I wanted to do from early on in my training, and it opened my eyes to all the diverse roles out there ready to be taken.

I’ve done a lot of travelling and beyond the shop butchery in my career, and these highlights of my industry experience are just a taster of what I’ve accomplished.


Beef Australia 2021, Rockhampton, Australia – Celebrity Butcher

The internationally acclaimed beef event of the year is hosted every three years in Queensland Australia, and in 2021 I was the Celebrity Butcher on stage working with Executive Chefs to develop exceptional menus and product promotions, showing best practices on how to maximise the yield from each cut, performing brand launches as well as on premises education training to the provide a greater knowledge of Australian Meat brands.

Working with some of the best producers and chefs in Australia, I showcased my expertise, knife skills, and that all important on stage presence that kept the crowd entertained and engaged in a typically Australian way. I also gave a personal demonstration on how to prepare beef to Australian Prime Minster Scott Morrison.

If you’re interested in attending the next Beef Australia event or learning more about it, simply click here to visit the official website.

CIIE (China International Import Expo), Shanghai, China – Brand Ambassador

One of the largest trade fairs in the world for imports, created by Chinese Premier Xi JinPing in 2018. At the debut event, I was a Brand Ambassador for Australian beef and held cooking demonstrations to the visiting public, as well as engaging with Chinese importers and educating them on the benefits to their customers of Australian beef.


Elders, China: In house training for sales teams, where new products would be introduced and explained, ongoing training on beef cuts, yield management, the aging process, cooking demonstrations and knowledge development.

The Temple House, Chengdu, China: Quarterly internal staff training on cutting, storing and cooking Australian Beef.

Far Ocean, Singapore: I consulted alongside the Head Butcher of their 16 retail outlets to create and develop new cuts for a brand launch, and conducted staff training with their in store staff on the knowledge of Australian Beef.

Saison, Hong Kong: The name in Hong Kong food distribution and logistics, I conducted staff training events on breaking down Australian Beef into primary and secondary cuts.

Indoguna, Cambodia: A fine foods supplier in Cambodia with a fully operational butchery department, I trained the staff on butchering a whole carcass, cutting, and presentation for retail, as well as secondary cuts training for revenue maximisation.

Indogunavina, Vietnam: Educational presentations and butchery classes for staff, and I was a guest speaker for Chefs Dinners and client visits.

Macro And Central Food Hall, Thailand: Secondary and Primary Cut training, and yield management courses at one of Thailand’s major food hall and supermarket chains.


Ritz Carlton, Shanghai, China: Media Launch and secondary cut training in partnership with Robbins Island Beef, and Cape Grim Beef.

Marina Restaurant, Ningbo, China: Brand Ambassador for Robbins Island Beef

Hotel Indigo, Shanghai, China: At the hotel's The Char Bar & Grill I conducted promotional events, dinners and presentations to guests, as well as in house training to chefs, service staff and F&B Directors.

Lotus Foods, Indonesia: A pioneering company in the food import and distribution world, I was a guest butcher to conduct demonstrations to media and clients of the brand.

The Temple House, Chengdu, China: Chef's Table & Butchers Club presentations, and International Women’s Day event guest host as an ambassador for Killara, Cape Grim Beef, and Robbins Island Beef.

Intercontinental Hotel, Suzhou, China: Promotions and training to staff and the public, including a Beef Master Class event and hotel media launch followed by a promotional dinner.

Intercontinental Hotel Group, China: Guest Butcher throughout various properties direct to guests, as well as promoting Australian Beef to GM’s and F&B Directors.

I also promoted Australian Beef brands at Vanke Supermarket HQ in Shenzhen China, Auscham Shanghai, Hangzhou and Shanghai Jing’An Shangri-La Hotels, Xi’an Lotus Restaurant, Westin Shenzhen China, Crowne Plaza Kunming.