Born: Wales, UK
History: Training - Pembrokeshire, Wales. Influences – Travel (Spain, France, Portugal, North America, & Asia), study & cooking with my wife Kelli Mainwaring. I came to WA in 2001 and fell in love with working in Perth and the Southwest; I then took on the challenge of revitalising Dear Friends in 2007.
Have you always wanted to be a Chef?
Started at the age of 14, carrying plates, and pushed my way into the kitchen never looking back.
How would you define your style?
It’s always changing and developing, but there is always a strong focus in bringing out the best in an ingredient and keeping it fresh!
What is your feature flavour these days?
Right now I’m sourcing everything from local farmers so whatever is fresh and in season, preferably hand harvested, is what I’m after; think fennel pollen, stinging nettle, sourgrass & sea lettuce.
Obsessive compulsive about?
Everything!! I think hospitality is one of the professions where OCD is considered an asset not a disorder.
Your greatest culinary inspirations?
The late Wayne Brock; he was a local biodynamic farmer whose passion and respect for his produce was contagious.
What do you love about this business?
All aspects, but my favorite part of the business is the freedom of creativity I have with the degustation menu. It’s also such a honour to cook for my guests that have chosen Dear Friends to celebrate special events in their lives that will always be remembered like proposals, birthdays, anniversaries, first dates, etc.
An ingredient you can’t live without?
Welsh sea salt.
Signature Dish: The menu changes regularly, but I always incorporate my home made goats cheese.