My hospitality career started when I left school and started working for one of the locally run hotels in Ayr, Scotland, where I am from. I quickly built my way up the ranks to Bar Manager and Assistant Manager.
In order to improve my knowledge I left the hotel and joined the team at Elliots Bar and Restaurant where I became the Manager of the cocktail bar, working with and training the team was a great experience and inventing new cocktails was testing and rewarding.
Around the age of 24 I decided it was time to experience more than the west coast of Scotland and travelled to Australia. I lived and worked in Melbourne for 1 year, spent 1 year working remotely near Alice Springs and 2 years managing a roadhouse near Darwin. I told my poor mother that I was only going travelling for 6 months.
After Melbourne I moved to Auckland where I spent 1 year getting to know the city. After a trip down to Beervana in Wellington I made my way slowly back up to Auckland but stopped into Rotorua for a couple of nights and fell in love with the place. I started working at Brew Craft Beer Pub in Rotorua to boost my knowledge of the New Zealand craft beer scene. I met my partner while living in Rotorua, so I will not be going anywhere. When the perfect position became available at Atticus Finch it was an easy decision to make. It is a place that evolves in order to stay ahead, which forces me to evolve too.