Chef with A Boho Stick

Bea has lived in three continents, five countries and nine cities and has also travelled to over 20 countries, explored more than 50 cities, small towns and villages across five continents.

For a long while, unbeknown to her she was fortunate to succeed her grandfather’s legendary cooking skills and talent. All she knew that she had a restless soul, a creative mind, an inconceivable drive, passion and perfectionism.

Throughout her life, the hospitality industry beckoned her, She was  influenced by her Grandfather's larger than life persona, also a creative and wondering soul, an entrepreneur, restaurateur and later, chef. 

She had her first chance to open a restaurant in Canberra as an extension of her already successful group of companies spreading across three industries.

Opening her first restaurant was. a dream come true but also a quick realisation that the mysterious and enigmatic world of gastronomy, the creation of recipes, developing menus, sourcing and choosing ingredients, creating and recreating dishes and culinary delights was not the reality or passion of most chefs only a romantic notion of a rare few.

As no hired chef could execute the dishes and recipes she created and the vision she had, she started working & training for endless hours as a chef while guiding and managing her team, researching, developing and creating recipes, serving hundreds of people a day, caring for her newborn baby and managing the overwhelming responsibilities in her other businesses as well.

Fast forward a few years and her second venture as restaurateur came to life in Busan, South Korea.

Her third venue, Boho Kitchen opened in Brisbane, Australia in 2021 and has taken a few turns to become a fusion of a European laid back Brasserie with an old world charm adapting to the needs of the warm city, its people and the loyal local community of Kangaroo Point.

She is currently working on further developing her brand Boho Gourmet & Boho Kitchen, supplying her gourmet grab & go line to other cafes and restaurants, exporting her granola line to South Korea and organising and running exclusive private dinners and events showcasing her culinary creations and love of gastronomy,