Born: Perth, Western Australia
History: I started my apprenticeship in Perth before moving to Melbourne and working at places like Il Solito Posto and Circa. After moving back to Perth, I worked at Room 19 where I became qualified. I then moved back to Melbourne for a couple of years before returning to Perth and beginning work at Kitsch. I’ve been at Kitsch for over a year now, becoming head chef at the beginning of 2012.
Have you always wanted to be a Chef?
No, I was going to be a flight attendant, actor, filmmaker and even teacher. One day I was whisking egg whites in home economics and said to myself, "I’ll do this". I got my apprenticeship the next year.
How would you define your style?
I like to take food to the edge of what both it and the customer can handle. I think if you're not pushing your ingredients or your customers, even a little, you're not going to get the best out of them.
What is your feature flavour these days?
Spice. I was never a big fan of chilli until working at Kitsch but now I love it. I'm learning how to use chilli in the right ways and at the right intensity.
Obsessive compulsive about?
Cleanliness. You can tell a lot about a chef from the way they leave their kitchen.
Your greatest culinary inspirations/influences?
Iain Lawless changed my life with ma hor and sahm rot sauce. Most recently, Heston Blumenthal with his approach to food and the way he advances forward while others are still worried about the rules.
What do you love about this business?
The people. You have to be a special kind of person to work in this industry. They’re nuts.
An ingredient you can’t live without?
Any form of salt; it brings everything together.
Most 'eyebrow raising' menu item?
Right now it’s deep fried ice cream. So dodgy and yet so good.
Signature dish: Red curry with duck.