What are your earliest memories of food?
Growing up in Samoa, food was central to everything—family, gatherings, culture. I remember watching my aunties cook big meals for the whole family, the smell of taro boiling, fresh coconut cream being made. Food meant connection before I even understood it.
How would you describe your relationship with food?
It’s evolved massively. I went from being an overweight kid with a complicated relationship with food to finding healing and joy through cooking. Now food is creative, nourishing, and one of the main ways I express myself. It fuels me—in the gym, in life, and on camera. Most of all, cooking helps me stay present in a world full of distractions.
What was the first meal you learned to cook?
Honestly? Probably a terrible scrambled egg situation. But the first proper thing I learned to cook with pride was bacon-wrapped stuffed pork tenderloin. It was from the first ever cookbook I bought when I was 16: Gordon Ramsay’s Makes it Easy.
How did food become your career?
It happened naturally. I was always cooking for friends and family and filming it just for fun, but then I started sharing it online and people resonated with it—especially the mix of humour, Fraser the pug, and good food that’s accessible but still high-quality. Now it’s full-time, and I love that I get to create food content that brings joy (and a few laughs).
What’s your go-to breakfast?
Two eggs, four egg whites, veggies, and maybe some rice or oats depending on the day. Simple, fuelling, and something I can smash after training.