Born: Subiaco, Perth
History: Born in 1981, I grew up in a large family down in Armadale. I was a bit of a troublemaker at school yet always performed well academically, eventually deciding to leave to pursue a career that would enable me to be more artistic and express my personality a bit more than your standard 9-5 job would allow. I decided to get into hospitality and got my first gig as an apprentice chef at Burswood.
I was there for just under a year before continuing my apprenticeship at couple of other restaurants, each move giving me a greater exposure to a number of different culinary styles. I eventually found myself working at the Criterion Hotel under the Head Chef, Errol Felix – one of the main influences on my style of cooking to this day. I enjoyed my time working there until the Ansett Airlines collapse and the following downturn in tourism which effectively ended my apprenticeship.
It was a few years after these events that I decided to go for a bit of a ‘tree change’ and headed out to work at Mash Brewery in the Swan Valley. I was only a temporary chef at Mash, but enjoyed the change of pace that the Swan Valley offered so much that I decided to stay in the area. A move which led me to taking a position at Black Swan Winery and Restaurant which is where you will find me today.
Have you always wanted to be a Chef?
Not really, I left school at the age of 14 and there were limited options for me to express my creativity so I decided to look into working in hospitality – one thing then lead to another and now I’m enjoying my role as chef at Black Swan Winery and Restaurant.
How would you define your style?
I prefer to cook comfort food with a slight edge – I prefer people to go home full, having enjoyed their meal.
What is your feature flavour these days?
High marble score Wagyu would be my feature flavour; some would say it’s an ingredient but they obviously haven’t tried it yet!
Obsessive compulsive about?
I’d have to say my jus. I take great pride in it… From putting it on, monitoring it as it becomes richer over the course of a few days, and ensuring it is at the highest quality it can be when it’s used in dishes.
Your greatest culinary influences?
I’d say my biggest influences have been chefs that I have worked with over the course of my career. I’m not really a follower of celebrity chefs but if I have to pick one it would be Anthony Bourdain; he’s got a great sense of humour and is worthwhile watching.
What do you love about this business?
Really just the people as you meet such interesting and unique people in this industry, more so than in any other.
An ingredient you can’t live without?
Water. You can’t do anything in a kitchen without water! Other than that it would have to be a toss up between my jus or a nice piece of high marble score Wagyu beef.
Most “eyebrow raising” menu item?
It would have to be the pork belly with thyme pumpkin cake, red cabbage, cider jus and apple sauce; mainly because of it’s size – people eat with their eyes first and this one nearly fills them up before they take a bite.
Signature Dish:
Emu carpaccio with a native lime vinaigrette and kiwi salsa