I grew up in country Victoria, the kind of place where you know everyone and everyone knows you. Like a lot of kids, I moved to Melbourne when I turned 18, thinking I’d stay for a year or two. Instead, at 18 years of age, I co‑founded Cloudwine, one of Australia’s first online wine retailers. That decision ended up shaping the next quarter‑century of my life.
I stayed with Cloudwine for 25 years. I turned up every single day. I packed boxes, talked to customers, tasted thousands of wines, and learned retail the only way that really works: by living it.

Somewhere in the middle of all that, I also grew and sold worms - yes, actual worms- and the profits paid for a two‑week holiday to Mexico. It’s a story I love because it reminds me that good ideas don’t need to be glamorous; they just need to work.

After selling Cloudwine, my wife quit her job, we pulled the kids out of school, and we travelled the world for nine months. It was the first real pause I’d taken in decades, and it reset the way I thought about work, time, and what I wanted to build next.

When we came home, I didn’t go looking for the next trend. I followed a curiosity and a challenge. Olive mill water had been considered unusable for 7,000 years. No one had ever been able to make it palatable, let alone enjoyable. I thought that was a challenge worth solving. One question led to another, and soon I was knee‑deep in trials, scientific papers, and conversations with growers. That curiosity became Olive Mill Water™, a functional beverage built from something the world had overlooked for millennia.

I’m not a corporate founder. I write my own copy, answer customer emails, build my own retail strategy, and still get excited when people buy my product. When you send a question through the website, I’m the one who replies.

I live in Melbourne, work hands‑on every day, and I’m building Olive Mill Water™ with the same philosophy that’s guided me my whole career: stay curious, stay involved, and build something that genuinely deserves to exist.