I started cooking in Toowoomba as a school-based apprentice. I worked in the same business my whole apprenticeship. When I qualified, I moved to Hamilton Island and paved my career through some of the resort kitchens. I then got the chance to open Stoke House Q in Brisbane as the Junior Sous Chef. During my time there I was awarded runner up of The Electrolux Young Chef Award. After Stoke House Q I moved to Ricky’s in Noosa where I operated Ricky’s and Ricky’s Wood Fire Grill. After Ricky’s I moved to Bali to work for 8
Degree Projects including high-end restaurant Bikini, Sisterfields, Bossman and Revolver. I now call the Gold Coast home and I am very excited to be a part of the opening of our new venues Fat Freddy’s Beach Bar & Diner and Miss Moneypenny’s Broadbeach.
Have you always wanted to be a Chef?
I always loved cooking as a young kid, so I can say that I knew I liked cooking. I would say that I didn’t always want to be a Chef, however, as soon as I started my apprenticeship, I knew it was something I could do and be pretty good at it.
How would you define your style?
Modern, fun, playful.
What is your feature flavour these days?
Seasoning and balancing with white soy instead of salts.
Clean organised dry store and cold rooms.
Your greatest culinary influence:
My greatest culinary influence is probably James Viles from Biota, I love his passion for his restaurant and cooking style.
What do you love about this business?
I love the pressure, and the fun working in the kitchen.
An ingredient you can’t live without:
Most ‘eyebrow-raising’ menu item:
Strawberry and white chocolate pancakes that are presented all black and white in colour.
I don’t really have one but if I had to pick one that I’m really liking at the moment it would be the Coral Coast Barramundi with XO, clams, kale cracker and ice plant.
Cutting edge style delivering atmosphere driven dining has arrived in Broadbeach with the much-anticipated opening of Miss Moneypenny's on the Gold Coast. Architecturally designed by leading Australian firm Kelly Designs and taking inspiration from the original Noosa venue of the same name, expect modern Mediterranean coastal ambience with casual sophistication. Stroll up from the gold sands of the beach for a lazy breakfast of kale eggs and ham, green goddess dressing, prosciutto, rye bread and basil oil; while those seeking a house-crafted cocktail opt for charred capsicum and smoked paprika margaritas, alongside BBQ quail, salted grapes, white onion, jamon butter and crispy cabbage. The Rimini Room private dining area is ideal for functions, weddings and corporate events.