Born:
England.
History:
I started in kitchens at the age of 14 as a kitchen hand. Started my apprenticeship at 16. Fast forward to 20 years old…I was back and forth from London working in restaurants and catering.
I then moved to Australia at the age of 22, to Sydney and started working at Iceberg Dining Room and Bar. I then moved to a position at Vics Meat between their Butchers and Smoke House honing in on premium beef butchery and cooking.
After Covid, I made the move from Sydney to Gold Coast, I went between a couple of senior positions here on the Gold Coast before I settled in and was honoured to be presented with the offer of being Head Chef of Kost Bar and Grill.
It’s coming up to 2 years since the first time we stepped into the construction site of Kost and the 3 months of hard work to get the doors open - which was definitely my biggest challenge to date, but it taught me so much in all aspects of the restaurant game.
Have you always wanted to be a Chef?
No, not always…I loved working in the environment of kitchens from a young age. The teamwork, the pressure, high intensity. The passion for food and cooking came later with maturity, experience and completely understanding the produce and fundamentals of running a kitchen.
How would you define your style?
European cuisine - with slight Asian influence since moving to Australia…plays on classic flavours, with modern techniques.
Your greatest culinary influence:
I think every kitchen I’ve worked in, restaurant that I’ve eaten at, menu that I’ve read, Chef that I’ve trained under…have all been key influences as to where I am today.
The good and bad have all played part to create my vision and passion for the game.
What do you love about this business?
The kitchen set up, The team and how beautiful the venue is…
Signature dish:
Hibachi-grilled octopus, almond tarator and nduja.
Where do you see yourself in 5 years’ time?
Within the next 5 years, I plan to slowly build my social media and personal profile, creating exposure and pre-marketing for my own restaurant here on the Gold Coast…I have a fun concept in mind.
Until then I’ll keep pushing things forward at Kost, working closely with Dave our Director on continuously elevating the dining experience at Kost.
