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.