History: I was born into a rich food culture, brought up enjoying simple and sustainable country farm food. I began my culinary journey by travelling to expand my knowledge of food and style.
Have you always wanted to be a Chef?
As a young kid I had a natural talent for food creation - I have always enjoyed cooking with family.
How would you define your style?
What is your feature flavour these days?
Obsessive compulsive about?
Perfection in food flavours and smooth service.
Your greatest culinary inspirations/influences?
Marco Pierre White and Auguste Escoffier.
What do you love about this business?
The lively atmosphere and food culture.
An ingredient you can’t live without?
Most ‘eyebrow raising’ menu item?
Charred South Australian octopus.
Signature dish: Char grilled SA octopus with a green pea, shallot and mint byriani, cherry vincotto and a kasseri cheese espuma