Our Story

The Beginning

My journey in hospitality began at the age of 9, crafting coffee, waiting tables and picking produce from the garden in my fathers restaurant in New South Wales. The Exeter Studio Restaurant was inspired by the small, family-owned venues in the French countryside. Only open on the weekends, we had French chefs, a huge garden and a menu that constantly changed with the seasons.

My father was also a passionate painter and sculptor, cultivating in me a lifelong connection to my senses, creativity, fresh food, and the idea that hospitality is as much about culture and atmosphere as it is about cooking and growing produce. I later moved between Sydney and Cairns, drawn to both the elevated dining rooms of the city, as well as the tropical food and laidback lifestyle of the region that would eventually become my home.

The Middle

In 2009, I opened my first cafe, Caffiend, along with a huge street art festival that created the iconic graffitied laneway off Grafton Street. Caffiend was and is a bold, urban café unlike anything the city had seen. It quickly became a cultural anchor, known for specialty coffee, creative brunch, and a rebellious street art spirit.

Cairns Coffee School began as a side project in 2009, inspiring budding baristas and honing my knowledge and skills around coffee. This lead to competing in barista competitions in 2012 and 2013, and stepping into a judging role in 2014.

My obsession with controlling flavour along with a formative trip to Ethiopia led to creating Tattooed Sailor Coffee Roasters in 2015, built on my values of high quality produce, education, and ethical sourcing.

In 2017, I stepped back from Caffiend to spend time with family and focus on the roastery. After a period of reflection and consulting abroad, I returned with a renewed vision.

That vision took shape in Guyala Café in 2020, a bright, community-focused Esplanade venue that honours local identity and Indigenous culture, using native ingredients and storytelling through food.

In 2022, I reclaimed Caffiend to lead its next evolution. This new chapter blends everything I learned: art, culture, produce, natural wine, shared plates, and an atmosphere that once again reflects the café’s original creative pulse.

My current project is Riverstone Bakery, a wholesale bakery to supply bread and pastry products to my own venues and others in the region. Inspired by the handmade, artisanal French baguettes and sourdough from Paris.

I am also working to create a market garden which will supply fruit, vegetables and indigenous ingredients to the venues, forever getting closer to my roots.

The Big Bright Future

My ambitions extend far beyond running popular venues. My future vision centres on:

  • Cafés as cultural spaces: hosting art, music, and community events.

  • Ethical, local food systems: championing Indigenous ingredients and regional suppliers.

  • Elevating coffee: through education, ethical sourcing, and community connection.

  • Sustainability that’s real: from operational efficiency to composting and responsible partnerships.

  • Building teams and culture: nurturing people, skills, confidence, creativity, and long-term careers in hospitality.

Ultimately, I see hospitality as a force that shapes community identity, a way to bring people together, inspire creativity, and create places that truly matter.

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