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Jodie is a classically trained chef who specialised in patisserie. She was raised in the beautiful Adelaide Hills, which gave her an appreciation and passion for using local produce when in abundance and in season.

During her twenties, Jodie worked at top restaurants in London - but brought her interest for local food back to Australia by working for brands like Essential Ingredient and Maggie Beer. Her work at Essential Ingredient included running their Surry Hills Cooking School, which she greatly enjoyed.

She is currently working as a private chef and a Culinary Consultant for the appliance brand Sub-Zero Wolf. In her spare time, she loves to share the culinary knowledge she gained over the years by empowering people to cook with confidence.