“I started this industry when I was 30, so I guess you can say I was late to the game. I was up against culinary graduates and young kids with their whole lives ahead of them. I never studied this – it all sort of came naturally to me. I was curious and always looking to learn and discover what I didn’t already know. I guess it’s about reinventing yourself. Not everyone starts of young but that doesn’t mean it’s too late. I was raised in a good family that cared about their food, where it came from and how to prepare it. I want to maintain that same standard in everything I do.”