Naomi has been a Chef for over 20 years.
Naomi's love of cooking came from her mother and grandmother and has developed over the years into a passion for Paddock to Plate cooking which celebrates using local, seasonal produce and the whole animal, from nose to tail.
Naomi has worked in some of the most pristine places in Australia, with experience alongside Sue Pearson of 2 Birds 1 Squid food co. on Kangaroo Island doing Food Safari's, to spending 3 years working in the Barossa Valley at Maggie Beer's Farmer Shop Restaurant.
Here Naomi fell in love with slow cooking and became Manager at Maggie's Quince Kitchen, cooking Jams and sauces for the MBP label. It was during this time that saw Maggie take her products to San Francisco for their food fair where Maggie's jam came in the top 3 products.
Naomi now resides in Tasmania's North West where she enjoys spending time in her veggie patch with her son, travelling back to Kangaroo Island to cook for food safari's with Sue Pearson and continuing to enjoy and cook with the beautiful ingredients offered by the expanding food market here in Tasmania.