Elijah began his career at a local cafe in Sydney's South Coast before jumping over to the one hatted fine diner Caveau where he learnt his skills of foraging for wild ingredients.
Around 2016, Elijah went fully vegan, which completely changed the course of his career. By 2018, this led him to the much loved vegan restaurant Yellow, in Potts Point. Cooking at the 2 hatted restaurant got Elijah working closer with farmers, appreciating a deeper understanding of flavours, presentation and high standards in order to create an unforgettable experience for the guests. By 2022 Elijah finished up at Yellow as the sous chef.
After leaving Yellow, Elijah traveled between Sydney and Melbourne to host many sold out vegan food pop ups at bars and restaurants for 6 months eventually finding a residency for his passion project called Roots Dining.
Roots Dining is the 6 seater 8 course vegan degustation experience highlighting wild foraged plants and native ingredients, all while connecting local ceramicists and artists to create the best of what vegan fine dining has to offer. He even worked with local bars (Par, in Melbourne) to create a matching Alcoholic and Non Alcoholic cocktail pairing designed specifically for these events.
In 2024 Elijah will be joining on with Nina Huynh as a co-head chefs for the exciting new 190 seater cabaret and restaurant the Emerald Room, in Darlinghurst Sydney. Opening early this year.
Elijah writes for Australian Bartender Magazine and has hosted a hospitality podcast for two years, called Roots Hospitality. He regularly consults with bars and restaurants to elevate their plant based offerings. He is still vegan to this day.