I’ve worked at numerous places from Jupiter’s Casino Gold Coast, Regent Sydney, Lodge at Vale – Colorado USA, Claridges in London, Dorchester in London, Hotel Niko Sydney, Paddington In Sydney, International Restaurant Sydney, Four in Hand Sydney, Level 41 Sydney, The Establishment Sydney and now Hunters Quarter in the Hunter Valley.
Have you always wanted to be a Chef?
I have wanted to be a chef since I was about 10, my grandmother was a great cook and inspired me. How would you define your style?
Modern European.What is your feature flavour these days?
Obsessive compulsive about?
Your greatest culinary inspirations/influences:
My grandmother and Alan Ducasse.
What do you love about this business?
Making guests happy- offering them a great experience every time they walk through our doors.
An ingredient you can’t live without?
Extra Virgin Olive Oil.
Most ‘eyebrow raising’ menu item?
Duck prosciutto with baby leaves, white peach, marinated feta and 15-year-old balsamic.
Seared king prawns, scallop dumplings in a shellfish broth.