I completed my studies at Warwick’s Chef School in the Western Cape in 2006. From there, I went on to work as a Commis Chef at Bosman’s Restaurant with Chef, Frank Zlomke. I then went on to work at Le Quartier Francais (The Tasting Room) with Chef Margot Janse as a Senior Chef de Partie.
Since The Tasting Room, I’ve work at a number of restaurants, One & Only (Maze Restaurant) as Chef de Partie in Cape Town with Chef, Phil Carmichael, the Sailing Club (Sandals Restaurant) as a Head Chef in Nha Trang, Vietnam, before Issaya Siamese Club in Bangkok, Thailand in a temp position with Chef, Ian Kittichai.
I moved back to Cape Town, South Africa to work as Head Chef at Quaglino’s Restaurant before transitioning back into a Sous Chef position with Chef, Virgil Kahn at Delaire Graff Estate (Indochine Restaurant), Stellenbosch, South Africa.
Now, I’ve moved to Australia, where I work at Head Chef at Pier 70 in Paynesville, Victoria.
Have you always wanted to be a Chef?
No. I wanted to be a farmer when I was younger, but always had a love of food.
How would you define your style?
I am classically trained but fell in love with Asian Cuisine while I was living over there. Since moving to Australia, I’ve become very interested in Australian ingredients and try to incorporate them into my dishes.
What ingredient can’t you live without?
Fish sauce, it gives dishes a deeper flavour.
What is your feature flavour these days?
I love experimenting with smoke and fermentation.
What do you love about the business?
The rush of service, finding the perfect ingredient and people enjoying your food.
Your greatest culinary influences?
I’ve been very fortunate to work with some very talented and creative Chefs throughout my career and that’s been a major driving factor behind my style of cooking.
Sous vide porterhouse, wild mushroom and bone marrow with fondant kipfler potato and truffle custard.
When visiting the picturesque Esplanade of Paynesville in Victoria, be sure to call in to Pier 70 restaurant and bar. A modern, coastal chic interior awaits, where high ceilings with exposed banisters, whitewashed walls and timber furnishings make for an airy space, set upon an absolute waterfront location, where a sprawling deck greets moored boats bobbing in the marina. Pier 70 offers a Mod Oz menu with flavour influences from around the world, as seen in tasty lunch options like warm baked salmon, on a Mediterranean salad, olives and crumbled feta. Those after an intimate dinner for two may enjoy sticky slow-cooked maple soy pork belly, mixed grain rice, coriander and cucumber salad; or perhaps eye fillet, rosemary shoestring fries, char-grilled beans, slaw and creamy mushroom sauce.