From an early age, I loved all things sewing and crafty, and would steal sheets from the linen cupboard to make my creations from.
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“When I was young, my father’s hobby was woodworking. I grew up in his workshop helping him on various projects in the weekends.”
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Growing up in a place like Washington DC meant spending so much time along the Mall in the Smithsonian Institutions. I became obsessed with galleries and museums from a very early age.
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Right from the very beginning, I focused on three elements; beauty, body and freedom of spirit. 25 years ago, that was quite unique.
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I’ve been in Christchurch and working as Executive Chef at Crowne Plaza for two months.
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I’m from Pomahaka, West Otago and grew up on a farm. We moved to Ohoka in North Canterbury when I was eight, again to farm. At high school I was mainly into art and maths. Architecture seemed like the way to mesh the two together.
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I was only 12 when I started and a possum was the first thing I ever did. By 17, I was employed by Terry Jacobs, New Zealand’s biggest taxidermist of the time, and he trained me until I was 22, when I went out on my own.
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