I left school at the age of 14 and enrolled in cookery school at Drysdale. I began as a kitchen hand at The Gorge, followed by an apprenticeship, here at The Terrace, under Luke Stepsys. I finished my apprenticeship at York Cove, then travelled and moved to Sydney to work for Opera Point Events. When I moved back to Launceston, I took a role as Sous Chef at Hotel Charles Restaurant, then onto Executive Chef at Titanium Bistro in the Mercure. Currently I’m back home, at The Terrace Restaurant as Head Chef (since 2017).
Have you always wanted to be a Chef?
Yes – 100%.
How would you define your style?
True to my training and inspired by Tasmanian produce.
What is your feature flavour these days?
Currently using pepper berry and elderflower.
Obsessive compulsive about?
Ensuring the food actually tastes good and that all my team taste it to ensure the taste quality.
Your greatest culinary inspirations/influences:
Marco Pierre White, Alex Atala and Shannon Bennett. Both my father and grandfather were also big inspirations as they were military Chefs.
What do you love about this business?
Creative freedom in the restaurant.
An ingredient you can’t live without?
The Terrace Restaurant Signature Apple Dessert.
Take a culinary journey through the seasons at Terrace Restaurant in Prospect Vale and enjoy the seasonal fare of Tasmania’s Autumnal produce. Nestled in the Country Club Tasmania, this fine diner pleases the senses in every way, from the aroma of freshly baked bread to crisp white table linen and cylindrical softly glowing pendent lighting, setting a sophisticated ambiance. The devil is in the detail and Terrace’s team is committed to excellence using the very best local produce for dishes such as sea scallops with Paris butter and salmon roe. For the main affair, contemplate lamb shoulder, goats chevre and honey profiterole, pistachio, endive spears and pea puree; finishing sweetly with golden delicious apple dessert, pistachio pudding, apple and poppy compote and chai crème patisserie.