Born:
Naracoorte, South Australia.
History:
I started as a kitchen hand at Hotel Renmark at the age of 15. Call me crazy but I simply fell in love with kitchens and all forms of hospitality.
In 2002 I started my apprenticeship at Red Ochre Restaurant in Adelaide and once qualified, I moved to England and spent the next 11 years there. That was where I really learned how to cook, surrounded by the most unbelievably talented Chefs and front of house staff.
In 2020 I moved back to my hometown Renmark and took on an Executive Chef role at Hotel Renmark. As a team we really did some amazing things.
To this day I still choose to surround myself with people who can both teach and challenge me to be better. Even at this stage of my life I am always learning.
Have you always wanted to be a Chef?
Cooking is all I have ever known. Did I always want to be a Chef? Probably not as an apprentice, but once I went to Europe my eyes were opened to a world that captured me hook, line and sinker.
How would you define your style?
European, with a big emphasis on ‘less is more’. I dislike fussy food. Food should not be confusing.
What is your feature flavour these days?
To be honest I don’t have one.
Obsessive-compulsive about?
Keeping the cling film in its box.
Your greatest culinary influence:
Richard Guest. He had 1 Michelin star and took me under his wing to give me the biggest step up in my life.
What do you love about this business?
Everything, the diverse staff, the smell of a stocks ticking away or fresh herbs being chopped. Mostly the ability to make customers feel special.
An ingredient you can’t live without?
Salt.
Most ‘eyebrow-raising’ menu item?
White alba truffle which is widely regarded as the most expensive and prestigious truffle in the world. With pricing anywhere up to 6000 Euros this is an ingredient for special occasions only!
Signature dish:
Blackened Coorong, mushroom ala greque and roe.
What can diners expect when they eat at your restaurant and what makes the experience special?
Food that won’t be fussy or over-plated. Expect richly flavoured food where the ingredients will be the star of the show.
What is your go-to meal at home when you don’t feel like cooking?
Uber Eats (I can have anything - without judgment!).
Tell us something no one knows about you?
I love whisky…but whisky hates me!
Where do you see yourself in 5 years’ time?
Delivering something really special and iconic here at The Playford hotel.
