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I’m Jamie, and I’ve spent my entire career around food — not just cooking it, but understanding it, respecting it, and holding it to a standard that I’m genuinely proud of.
I didn’t come into this wanting shortcuts or quick wins. I learned my craft in demanding professional kitchens, where discipline matters and consistency isn’t optional. Those foundations opened the door to a career that’s taken me far beyond a traditional restaurant setting. I’ve cooked in high-pressure environments, worked as a private chef aboard luxury super yachts, and had the privilege of cooking for high-profile clients, including the ruler of Dubai. When you cook at that level, expectations are uncompromising — and that shapes you.
Travel has played a huge role in who I am as a chef. Working across Europe and the Middle East exposed me to different cultures, ingredients, flavours, and ways of thinking about food. Those experiences quietly influence everything I cook now. I’m not interested in copying trends or forcing concepts onto a plate — I care about food that makes sense, food that’s balanced, and food that tastes the way it should.
Along the way, my work has been recognised through industry awards and professional accolades. I appreciate that recognition, but it’s never been the driving force. What matters far more to me is trust — clients coming back, week after week, because they know the food will be right. Consistency has always been the real measure of success for me.
Prepped by Tully’s came from a place of frustration, if I’m honest. Meal prep is everywhere now, but so much of it feels soulless. Convenient, yes — but bland, over-processed, and clearly designed around speed rather than quality. After years of cooking at a high level, I knew it could be done better.
I wanted to create a meal prep service that felt like real food cooked by a real chef. Food that supports busy lives without sacrificing flavour, enjoyment, or nutrition. Food I’d actually be happy to serve to my own clients — just designed to reheat properly.
Every meal starts the same way my restaurant and private-chef dishes always have: flavour first. Nutrition matters, of course, but it should work with the food, not strip it of everything enjoyable. Ingredients are chosen carefully, dishes are built with balance in mind, and everything is cooked in a way that holds up when you heat it again. Nothing is rushed, and nothing is anonymous — my name is on it, and that matters to me.
I understand how hectic life can get. Long workdays, training schedules, family commitments, and the constant pressure of trying to eat well while juggling everything else. Prepped by Tully’s exists to take that weight off your shoulders. You don’t have to choose between convenience and quality — you can have both.
My approach to food has always been simple. It should taste great, make you feel good, and fit into your life without controlling it. I don’t believe in gimmicks, extreme restrictions, or trend-driven cooking. I believe in doing things properly, every time.
Prepped by Tully’s is personal to me because it reflects everything I’ve learned, everywhere I’ve cooked, and the standards I refuse to lower. If you’re eating my food, you’re eating food made with experience, care, and pride — and that’s something I’ll always stand behind.