Having grown up with her grandmother and mother as role models in the kitchen, Georgia learnt the basics from a very young age. Born and bred in the bayside suburbs of Brisbane, Georgia spent quality time with her family fishing, gardening and learning the holistic origin of food. “I was taught to respect food, I learnt how things grew, where they came from, what they tasted like. I have always been fascinated by produce.” This fascination led Georgia to complete a Bachelor of Health Science in Nutrition, which began her career in the natural health industry as a nutritionist. She began discovering new ingredients and developing customised recipes to suit the needs of her clients. This was a turning point where Georgia’s food became more inventive and she soon realised her passion in life was to share her unique ability for creating and plating beautiful dishes from whole foods. 

Following her MasterChef success, Georgia has not looked back and has been busier than ever freelancing in the food and lifestyle industry. Having released her self-published e-Book, Plated by Georgia in July 2016, the 29 year old is also a member of the Taste team where she shares her unique cooking style with her own column in the monthly magazine. Television viewers of the Ten Network may have seen her appear as a regular guest on Ben’s Menu, Studio10 or as a guest co-host on Couch Time. Georgia has also travelled the country cooking onstage and presenting at many national food, wine and health events, as well as conducting innovative workshops or customising recipes for private clients. She has also been an ambassador for a number of leading brands and organisations, and is proudly an Australia Day ambassador for Queensland. 

Georgia’s creativity and nurturing persona is what makes her style of cooking and approach to food so inviting. “I love people and I love cooking – for me, that’s what my journey is all about. I want to inspire people of all ages to feel more confident in the kitchen. Seeing people smile and enjoy themselves while connecting with the produce, tasting something new for the first time or realising how simple creating home-cooked food can be, that makes my heart sing.” 

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