Born: Bendigo, VIC
History:
He started in 1993 for one
year at the Trawool
Valley resort as an apprentice.
Then in 1994 he moved for one year to the Golden gully Steak House Restaurant as
an apprentice. In 1995 for another year he became head baker at the Watsons Hot
Bake & Gourmet Deli. In 1996 he become head chef at Fargo. From 1997-1998 he was sous chef at Spargos
and between 1998 and 2000at Candy Bar. In 2000 he become head chef at the
Babble Bar & Café and stayed there for nine years.
Have you
always wanted to be a Chef?
My family has been in hospitality their whole life so I have been around
Hospitality my whole life. I wanted to be a wood turner my passion is to work
with my hands I like creating things out of nothing so I became a chef instead
which I found just as creative.
How
would you define your style?
Modern Peasant / Rustic / Experimental.
Obsessive
compulsive about?
Everything, but being tidy and clean is an obsession in the kitchen.
Your
greatest culinary inspirations?
Marco Pierre White, Jaques Raymond, Jamie oliver. Jamie has done so much to
open up peoples awareness to food around the world, he uses seasonal
productsand in Australia
we have so much variety available which inspires me. At the moment Heston Bloomfield
from the Fat duck is my favorite chef. His ideas make me push my own abilities.
Most 'eyebrow
raising’ menu item?
Sashimi Yellow fin Tuna Carpaccio, Black Russian tomato roja & blood orange
sorbet.
Signature
dish:
Twice cooked pork belly with sherry vinegar & pickled pear
Other Recently Profiled Chefs;
It's all about using quality ingredients that are in season.
Restaurant: The Cook's Garden
As a Chef I love the passion, the adrenaline, and the feeling you get when diners leave happy.
Restaurant: Il Bacaro