19/08/2026
My love for chocolate started with a fascination for what could be created from something as simple as a cocoa bean. I was drawn to the precision of tempering, the complexity of flavour, and the way chocolate can be both technical and creative.
A big influence on my journey was renowned pastry chef and chocolatier Robert Oppeneder sweetART . His passion, craftsmanship and commitment to excellence showed me that chocolate was much more than just an ingredient. Through his mentorship, I learned to appreciate the balance between science, creativity and discipline: and that really shaped the way I approached chocolate and my career.
Over the years, my passion for chocolate has grown into a passion for sharing that knowledge with others. Working with chefs, chocolatiers, distributors and customers across the South Pacific has shown me how powerful chocolate can be. It brings people together, sparks creativity and can create real opportunities for businesses.
Today, as Head of the Callebaut Chocolate Academy South Pacific Callebaut ANZ , I’m fortunate to combine the things I enjoy most: chocolate, education, creativity and working with people.
The lessons I learned from Robert still influence me today. I want to continue passing that knowledge on, encouraging the next generation of chocolate professionals to experiment, push boundaries and, most importantly, develop the same passion for chocolate that started my own journey.
