Reading, Berkshire, U.K.
I began my apprenticeship at 15, where I worked in a number of different pubs, restaurants and catering companies to gain a wealth of experience.
I worked in Norfolk, Kent and also in my home country of Berkshire at 2-3 Rosette awarded restaurants and pubs specialising in local, seasonal produce; these included: The Westleton Crown Suffolk hotel, pub & restaurant, The Winterbourne Arms, Berkshire and The Castle, Berkshire.
An added challenge was working at Microsoft’s UK HQ as a private Chef to delegates as well as cooking for up to 3,000 staff per day.
In 2010, I moved to Australia and worked for 3 years on Hamilton Island before moving to the Sunshine Coast to help start The Piano Bar in Maroochydore (as Sous Chef) and Lemon and Thyme in Mooloolaba (as Head Chef).
Have you always wanted to be a Chef?
I always had a love for food, but fell into the trade. It’s a great trade if you want to travel.
How would you define your style?
Local and seasonal. I love using the ingredients that are close at hand and building relationships with local businesses and produces.
What is your feature flavour these days?
No wastage policy and nose to tail cooking.
Obsessive compulsive about?
Not over complicating food. Let the food shine not the Chef. In my current role I am also learning about incorporating our beer into the food.
Your greatest culinary inspirations/influences:
Jamie Oliver, Tom Kerridge and Rick Stein.
What do you love about this business?
The way you can make someone’s day by providing great food. Being able to use my role to promote the fantastic Sunshine Coast produce.
An ingredient you can’t live without?
Herbs… Can take a dish to the next level.
Most ‘eyebrow raising’ menu item?
Snapper wings have always been a favourite when we put them on the menu, but at the moment I would say the pork scratchings. This took my team a while to master but they are tasty, leave no wastage and are a great margin winner!
No set dish, I just love making specials utilising the produce we have in the kitchen - from Maleny Wagyu liver to making beer infused dog food for our furry customers.
Founded by locals, discover Brouhaha Brewery nestled among the sweeping landscapes of Maleny on the Sunshine Coast. Tucked just off Coral Street, this craft beer institution fills with a cheery crowd seeking an icy brew and a catch up with friends in trendy surrounds. Interior designed in collaboration with May Tree Studios, Brouhaha offers a series of stylish areas from an outdoor timber deck elevated above the treetops with high bar tables and a casual drinking area, to a semi-industrial interior filled with low set tables and steel brewing vats. Share quality Mod Oz fare enjoying plates like beer battered fish, chips, crushed peas and aioli; or crispy free range pork belly with beer and honey glaze and a side of firecracker corn – teamed with one of the ten rotating craft beers on tap.