Born: Southampton, England
Southampton City College NVQ 1,2,3 training. I was a Commis and Demi Chef at City Rhodes, a Demi Chef and Chef de Partie at No1 Lombard St. I then went on to be a Sous Chef then Head Chef at Rhodes Twenty Four (all Michelin 1 star restaurants). I was a Senior Sous Chef at The Point restaurant (1 hat) before my Head Chef role at Selah.
Have you always wanted to be a Chef?
With both parents working unsociable hours early on I was the better cook out of myself and my sister. I began experimenting with food and flavours and really enjoyed it. I started working in a kitchen from the age of 16.
How would you define your style?
My style would be striped back and natural, focusing on enhancing key ingredients and flavours.
What is your feature flavour these days?
I can work with whatever is in season. As for tastes I have always been keen on sours.
Obsessive compulsive about?
Time, schedules, routine. I have a list for everything.
Your greatest culinary inspirations/influences?
I would have to say my biggest influence would be Gary Rhodes Obe followed by my mentor Adam Gray.
What do you love about this business?
I love the buzz of the service and the creative side. Being in Australia has opened a whole new door in terms of ingredients, style and seasons.
An ingredient you can’t live without?
Salt and Butter.
Most ‘eyebrow raising’ menu item?
Black Garlic in a seasoned butter or Date and Toffee ice-cream.
Signature dish: Roasted stone bass, celeriac cream, cirolle mushrooms and hazelnuts.