Our team

BSc BVSc (Hons) DACVIM (SAIM)

Board Certified in Small Animal Internal Medicine 

Matt graduated from the University of Pretoria in 2009 with a BSc (majoring in veterinary biology), in 2013 with a BVSc, and in 2016 with BVSc (Honours) in small animal internal medicine and diagnostic imaging. In 2014, he completed a small animal rotating internship at Onderstepoort Veterinary Academic Hospital (University of Pretoria) in South Africa, followed by a small animal internal medicine internship in 2015.
From 2016-2017 Matt worked as an emergency veterinarian at Bryanston Veterinary Hospital, before moving to New Zealand in 2017 to begin a small animal internal medicine residency at Massey University. After completing his residency in 2020, Matt joined Veterinary Nutrition Group to offer remote consultancy in internal medicine and nutrition, and in 2022 he became a Diplomate of the American College of Veterinary Internal Medicine in Small Animal Internal Medicine. Matt's professional interests include gastroenterology, infectious diseases, and the various ‘zebra’ cases that he tends to attract. In his spare time, Matt enjoys drinking coffee, watching movies, writing, drawing, and running.

BA BVSc (Hons I) DACVIM (Nutrition)
Board Certified Veterinary Nutritionist®

After completing a Bachelor of Arts degree majoring in Philosophy, Meredith worked in publishing and finance for several years before completing a Bachelor of Veterinary Science with class I Honours at the University of Sydney in 2012. She spent several years after graduation working in conservation medicine and wildlife research, as well as exotic and small animal practice.

Meredith enjoys the university environment, so in 2016 she moved to New Zealand to begin a veterinary clinical nutrition residency at Massey University. She founded Veterinary Nutrition Group in 2019, and became Board Certified in Veterinary Nutrition in 2023.

Meredith’s interests include nutritional management of pancreatitis and diabetes in cats. In her spare time, Meredith enjoys trying new restaurants, playing with the cats, growing indoor and outdoor greenery, and napping.

BVSc PhD DACVIM (Nutrition)
Board Certified Veterinary Nutritionist®

Becca is a Board Certified Veterinary Nutritionist® with an entrepreneurial background. She co-founded New Zealand’s first self-service frozen yoghurt business during her time in vet school with her partner, Javier Medina. Following the completion of her veterinary degree, Becca stayed on at Massey University to complete her nutrition residency training and PhD.

In 2019, she joined Royal Canin's Global R&D department in the south of France as a senior scientist in the areas of ageing and gastrointestinal research, and also provided nutritional support for the business. After several years of enjoying great food and wine, Becca is excited to be back in the Southern hemisphere to share her passion for nutrition and the environment in Australasia.

Javier was born and raised in the USA for the first part of his life. He studied photography at the Art Institute of Fort Lauderdale. In 2010, he moved to New Zealand and there he would spend the next eight years operating the first-of-its-kind, self-service frozen yoghurt business that he co-founded with his partner, Becca Leung.

After the sale of the business, he moved to France where he picked up his camera again and started his own destination wedding photography business. This took him all over the world and was fortunate enough to see many, beautiful locations. He is now excited to make the permanent move to Australia! He believes life is short, so his motto is to always keep learning and growing so you can be a bit better than the day before.

Patrick joined VNG in 2024. Having previously been employed within the insurance sector, specialising in relationship management and regulatory compliance functions, Patrick joins the team with a desire to contribute to the culture of excellence within VNG.

Patrick assists in website administration and client enquiries. Being deeply passionate about animals, this change in direction has been both motivating and inspiring. In his spare time Patrick is an avid foodie and can usually be found in the kitchen whipping up a stir fry!