History: After completing my apprenticeship in one of the best hotels
Have you always wanted to be a Chef?
As a child, I was always keen to experiment with food and what was in the kitchen. In my early teens, a friend of the family invited me to work over the summer holidays in his restaurant. It was there where I found my true passion and knew that I wanted to become a Chef.
How would you define your style?
When it comes to the kitchen, I’m all about the freshest and finest ingredients. Where the ingredient originates from, is just as important as the finished product. I’m all about matching quality produce with contemporary style dishes. It’s all about the total dining experience, from the ingredients that are used, to the overall taste, style and texture of the dish.
Obsessive compulsive about?
Fresh product and quality ingredients.
Your greatest culinary inspirations?
Most ‘eyebrow raising’ menu item?
Cocoa pasta with kangaroo.
Signature dish: Valrhona chocolate mousse with air-dried and nitrogen frozen raspberries