History: I Started the galley restaurant Terrigal NSW in 1987, then at the Central Coast Leagues Club from 1989 to 1993. I worked at the Sheraton hotels between 1993 and 2001. From 2002 to 2004 I worked at the Marine restaurant in Kingscliff and from 2005 to 2007 at the Habits Cotton Tree in Queensland. In april 2008 I started as an executive chef at the Ebb waterfront dining and cellar.
Have you always wanted to be a Chef?
I have always loved the energy of good kitchens and after twenty two years would find it difficult to enjoy another occupation as the passion for good food grows with knowledge and experience.
How would you define your style?
French influenced Australian.
Obsessive compulsive about?
Improving as a father, husband and cook over time.
Your greatest culinary inspirations?
Inspired by the fabulous produce that we, in Australia have access to; Marco Pierre White; Nico Ladenis; Neil Perry for what he is doing for Australian produce and of course my Sous chef Zarko Baru.
Most 'eyebrow raising’ menu item?
Charella goats cheesecake, butterscotch macaroon, black truffle ice cream, gold leaf.
Signature dish: Maybe one day...
Cuisine: Modern Australian
Price: Average Price For Entree & Main - $45
Address: 6 Wharf Street Maroochydore QLD
Ebb Waterfront Dining & Cellar is situated in a breathtaking water's-edge location, right on the Maroochydore River on Queensland’s Sunshine Coast. This venue first opened its doors in September 2005 and continues to build a reputation for exquisite dining, events and weddings. Ebb Waterfront Dining boasts a seasonal menu with a distinctly innovative edge. As an entree you could try the Tasmanian salmon dumpling in fennel consomme topped with salmon pearls, and for main course, perhaps the house aged beef with tomato dauphinoise and sauce lyonnaise. Be sure to save room for dessert, as the velvety chocolate fondant is too delicious an opportunity to miss.
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