Chef by trade, backpacker by obsession. Budget travel through Latin America and Southeast Asia — with a serious detour into local food markets and sketchy-looking menus.
8 days in the driest desert on earth, followed by wine and empanadas in Santiago and Valparaíso.
→
ATM caves, Tikal, Semuc Champey, Copán ruins — overland through four countries on a backpacker budget.
→
Machu Picchu, Rainbow Mountain, Colca Canyon — 13 days through the Andes. Coming soon.
→
Based on Salt Spring Island, BC. I work as a chef, travel carry-on only, stay in hostels, and eat everything that looks sketchy on a menu. BackpackerChef is where I document what happens when those two worlds collide.