OUR STORY
I never set out to be a chef, but I was always drawn to fire. Born and raised in South Tāmaki with Ngāpuhi roots, it was in my early 20s, when I met Bora, that my palate truly came alive. She introduced me to the bold, soulful flavours of Cambodian cuisine, and from that moment, food became our shared love language.
Not long after, we moved to Naarm (Melbourne), drawn to its vibrant food and creative scene. We were lucky to have full-time jobs — mine in logistics and Bora in graphic design, which allowed us to travel and eat our way through different parts of the world. We eloped in Mexico, explored Peru, drank a few too many cocktails in the States, and found deep inspiration in Scandinavia and Japan. I was completely drawn to how both cultures respect and preserve produce this way. I went all in, learning from others who honour these techniques, and over time they became second nature in my own cooking. From miso, garum, and koji aging to kimchi, soy, cheong, kombucha, and lacto-fermentation, I was hooked — amazed at how these processes transformed often overlooked ingredients into bold, intense flavours. Each ferment so unique, producing one-of-a-kind condiments shaped by time and place.
During those years, I spent more time cooking at home, experimenting, and playing with fire. Someplace Somewhere started as a simple idea in a tiny apartment kitchen, cooking for friends. I knew I had to find a way to make food a bigger part of my life. So after a 12 year career far removed from the kitchen, I took a leap in my mid 30s, enrolling in culinary school while still working full-time in logistics. Juggling 80 hour weeks wasn’t easy, the training was grounded in classic French techniques, providing a solid foundation in the science, timing, and rhythm in a kitchen. Once I finished, I got the opportunity to help out in the kitchen at Northern Lights, a modern japanese spot on Smith St, where I met the legend – Joel Baylon, he took me under his wing and I fell more in love with cooking over the hibachi. From there, I moved to Harley House, a Peruvian restaurant where I learned a whole new approach in treating ingredients and the beauty of working with all things raw!
I knew it was time to back myself and build something of my own. We hired a tiny space in Collingwood and set up our first pop-up, an intimate six-course, wine-paired dinner. The space was small and ill-equipped, but we poured our hearts into it. Bora shaped the brand and marketing while jumping in wherever needed, from behind the scenes to the kitchen. We learned so much during that time, but more than anything, it gave us the freedom to experiment. Our pop-ups ran for a year at Co-Ground, The Moon Wine Bar, Terror Twilight, Bowl Bowl, and Benchwarmer before COVID hit, pushing us to make some big decisions. After 15 years in Naarm, we came back to Tāmaki, returning to our whānau and the place that shaped us. Over the last two and a half years, I was working as sous chef at Ragtag, helping to build its success since its opening. I’ve always been open about growing my own venture, and Dan supported me every step of the way — he knew the journey well, having started Ragtag as a pop-up himself. That support made it possible to bring Someplace Somewhere back to life again — this time on home ground.
The hospo community welcomed us with open arms, and we’ve had the opportunity to host our pop-ups at some of our favourite spots — Bar Beluga, Bare Wine, Garage Project, Bar Martin, Norma Taps/Passa Passa, Tappo, Londo, Ooh-fa, Lillius, and as one of the many resident chefs at Roses Dining Room. We’ve also collaborated with some incredible local winemakers leading the minimal intervention wine scene in Aotearoa, including Amoise, A Thousand Gods and Kunoh.
Now, I’m proud to be part of the team at Ooh-fa. The move felt right, like everything had lined up at the perfect time. It’s a place where the love of flames and ferments run deep, and where I can keep growing while staying true to everything that first drew me to cooking.
It’s never been just about the food. It’s about the moments — crossing paths, sharing stories, bringing good energy, and creating something that lingers beyond a meal. Through pop-ups and collaborations with like-minded chefs, growers, and makers, we stay grounded in the food we love to eat and the journey that shaped it.
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