Born: Walpole, WA
History: I was born and raised in a small subsistence
style community in the Jarrah forests just north of Walpole. I grew up hand raising animals,
gardening, fishing and literally living off the land.
As a small child I travelled extensively, living
in such places as islands in Papua New Guinea,
America and Canada. After
being trained at the famed Stephanie’s Restaurant in Perth,
I then took my skills overseas for a few years, felt in love along the way, and
returned to settle in the south west town of Dunsborough, chasing the cooking/surfing
lifestyle.
I worked at Flutes Restaurant under Francois
Morvan, then Cape lodge under Tony Howell,
until taking head chef role at the iconic Caves House Hotel in Yallingup before
moving to Clairault Estate Winery in June 2008, becoming head chef in November
2009.
Have you always wanted to be a Chef?
Being raised on a small farm in a subsistence living community, it was at a
young age that my appreciation for excellent produce and good food was formed.
Although I kind of fell into becoming a chef. While scrubbing pots in a kitchen
to put myself through university, my passion was kindled and I started to take
on more cooking roles in the kitchen. Before I knew it, I was lucky enough to
be offered an apprenticeship at Stephanie’s and the rest is history.
How would you define your style?
Contemporary with a conscience. I use styles, produce and techniques that
respect mother earth. I source predominately ethical and local ingredients.
This cuts down on how many kilometres the food has to travel
before arriving in my kitchen. In 2008, Clairault established an organic
kitchen garden from the Estate’s vision to become more sustainable and
environmentally friendly.
Obsessive compulsive about?
Everything.
Your greatest culinary inspirations?
My wife, my mother, my staff, Thomas Keller,
Neil Perry, David Thompson, Anthony Bordain.
Most “eyebrow raising” menu item?
I did some crumbed lamb brains once which did raise some eyebrows, although it
went really well. Currently we have a rabbit and black pudding terrine, green
grape and macadamia salad, and fresh pressed vincotto.
Signature Dish: Our menu changes each
season, although we do usually always have venison from the local farm down the
road. Currently we have quick seared Margaret
River venison, wild
rocket, fried baby capers, parmesan crumbs, and lemon oil