Trained in London at the Lanesborough Hotel under Paul Gayler and then went on to work in France, Spain and Greece before moving to Queensland. Coming from European roots, I then gained knowledge and respect for Australian native produce, both on land and sea, then moved to Melbourne where I worked at Vue de Monde and 3 Station Pier, gaining invaluable experience, modernising my techniques and style, as well as learning some very important lessons along the way.
From there I returned to Queensland to open Esq, and am now at Samphire Restaurant & Bar in Broadbeach on the Gold Coast.
What’s your motivation?
Someone once told me I
couldn’t do it, so I created Samphire Bites and it’s exciting doing new thing,
I guess it’s the excitement of possible failure and then getting back up again.
How would you define your style?
Honest, humble, and cutting edge without pretense.
What is your feature flavour these days?
Obsessive compulsive about?
Your greatest culinary inspirations?
My family and mother nature.
What do you love about this business?
Nothing and everything. It’s a love hate relationship.
An ingredient you can’t live without?
Butter. I’m kind of French that way.
Most “eyebrow raising” menu item?
Queensland red claw served in its own environment.
Red emperor with textures of pumpkin, leek and western Australian truffle.