I grew up locally, in Lochinvar and I worked in the Hunter Valley on the Tweed River as well as Melbourne, where I improved my skills and knowledge as a Chef over 20 years. My previous roles included Head Chef of Harbour View function centre and Sous Chef of The Beltree, where I discovered a real passion for Italian food. I further refined my skills working under acclaimed Chef, Guy Grossi at Grossi Florentino.
Have you always wanted to be a Chef?
Yes, growing up on a happy farm surrounded with fresh produce, I was always involved with food and in the kitchen with Mum.
How would you define your style?
Not too complicated, just real, hearty food. Modern Australian with a dash of Italian.
What is your feature flavour these days?
Bottarga (cured mullet roe) – the flavour of the ocean.
Obsessive compulsive about?
Your greatest culinary inspirations/influences:
Guy Grossi and Chris Rodriguez of Grossi Florentino. They’re amazing people, Chefs and operators.
What do you love about this business?
Meeting good people and making them happy through food.
An ingredient you can’t live without?
Most ‘eyebrow raising’ menu item?
Our house cured lardo (smoked cured pork back fat) when it is warmed, it turns translucent!