Born: Australian
History: Here’s the chronological outline of my mentors and developing career: Thomas Davies - R.A.C.V City Club (started apprenticeship); Raymand Capaldi and Gary Meghan, Fenix Restaurant (1 hat) (apprentice); Jeremy Strode - Langtons Restaurant (3 hats) (apprentice); Lee Dundas - Luxe Restaurant (1 hat) and the Royce Hotel (commis chef); and Ben Shewry - Restaurant Attica (3 hats) (chef de partie). Volunteer experiences include Susur Lee, Toronto and 312 Restaurant Andrew McConell. Then I worked with Patrick Craig at Restaurant Maris (1 hat) (sous chef) and as head chef at Ice restaurant in Prahran, rated 14.5.
Have you always wanted to be a Chef?
No I haven’t always wanted to be a chef. When I left Salesian College I did work experience in some notable restaurants in the city and since then haven’t looked back. The industry has become such a part of me because of the chefs I have worked for.
How would you define your style?
My style is defined as modern cuisine and I use only quality ingredients that can speak strongly for themselves.
What is your feature flavour these days?
The most used ingredient in the kitchen would have to be pork simply because it is so versatile.
Obsessive compulsive about?
Cleanliness; old & new cooking techniques; and innovative ideas.
Your greatest culinary inspirations? Ben Shewry and Lee Dundas.
What do you love about this business?
The friendships made throughout the years and working with incredibly hard working and talented people.
An ingredient you can’t live without? Pork.
Most “eyebrow raising” menu item? Yellowfin tuna with foie gras, marinated chives, and puffed wild rice.
Signature dish: Whole slow roasted chicken with stuffing, roast baby fennel and jus gras.
Cuisine: International/Mediterranean
Price: Average Price For Entree & Main - $50
Address: 23 Bank Place Melbourne City VIC
Tucked down an inner city Melbourne laneway, Syracuse Restaurant & Bar evokes a wholly other time and place. The ornate archways, soaring ceilings and curving chandeliers of a 19th century bank create a stunning impression of grandeur, though soft lighting and an assortment of tables and chairs keep the mood romantic and welcoming. Wine bottles displayed in various nooks and crannies hint at Syracuse’s vast and varied wine selection, which the food menu is designed to match. A staple starter of sagnaki could be followed by grilled yellowfin tuna served with black rice, comte, avruga, tarragon and shallot jus, rounded off with a lemon thyme creme brulee and red wine spiced cherries.
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