For much of my late teens, my relationship with food was shaped by diet culture. I was often trying to eat less, cutting things out, and moving through cycles of restrictive diets that left me feeling constantly unsatisfied and low on energy. Despite trying to eat “perfectly”, I didn’t feel like I was properly fuelling my body.

Around nine years ago, I began exploring a plant-based diet, initially driven by curiosity about both health and ethics.

What I didn’t expect was how much it would change my relationship with food. Instead of restriction, my plates became full. I started eating more variety, more colour, and far more carbs than I had ever eaten.

For the first time in years, I felt properly fuelled. My energy improved, I could train harder, and I discovered a love for running and being active outdoors.

Food stopped feeling like something I needed to control, and instead became something that supported my life. That shift sparked a much deeper interest in nutrition and the powerful role food plays on our health.

Over the past decade, work and other opportunities have meant I’ve been fortunate to spend extended time in Asia, including Vietnam, Thailand, Malaysia, Japan and India.

In many of these places, plant-rich diets have been part of daily life for generations. Ingredients like tofu, soy, herbs, vegetables, grains and legumes form the foundation of countless traditional meals.

I’ve learned from chefs, home cooks, and communities where plant-forward eating is simply normal. These cultures have long understood how to build meals that are nourishing, flavourful and satisfying without relying heavily on animal products.

There is an incredible amount we can learn from these traditions.

My career has always been connected to sustainability and the natural world. I’ve worked with organisations focused on food system sustainability, animal conservation in Asia, and improving global diets through plant-forward nutrition.

Through this work I saw how the way we eat affects not only our own health, but also animals, ecosystems and the future of our planet.

After seven years in these fields, I realised nutrition was the thread that tied everything together. It’s the intersection of how we treat ourselves and how we treat the world.

That realisation led me to retrain and formally study nutrition.

Now I bring together everything I’ve learned - from nutrition science, global plant-rich food cultures, and my own journey - to help people build ways of eating that support their health, fuel their activity, and feel sustainable for the long term.

Food shapes how we feel, how we move, and how we experience life. When our meals are nourishing, they fuel what matters most: getting outside, building strength, and chasing adventure.

But I also believe health doesn't happen in a vacuum. We are a part of nature, not apart from it - and it’s hard for us to truly thrive if our environment isn't thriving, too. The beautiful thing I’ve discovered is that the way of eating that makes us feel our best usually happens to be the one that’s good to the planet.

Currently studying to be a nutritionist, I’m blending nutrition science with insights from global food cultures to help you build a way of eating that supports both your life and the world we share.