I was trained in New Zealand and Canada before returning home in 2006 for a role at Tetsuya Wakanda’s followed by Bilsons, two eponymous Sydney restaurants.
In 2009, I moved to Europe to gain experience working in Michelin-starred restaurants - first in Switzerland then France. In 2011, I returned to Australia to work as Executive Chef at Sydney’s Black Restaurant at The Star Casino.
In 2015 I relocated back to my home state of Western Australia to take on the role of Executive Chef of COMO The Treasury and in 2019 Executive Chef of The Ritz Carlton Perth until moving to Wills Domain in 2021.
Have you always wanted to be a Chef:
Yes. After growing up in the country and living in my grandparents’ hotel as a child I have always been interested in cooking
How would you define your style:
Cuisine that focuses on individual craftsmanship, which works with the purity of produce in tandem and harmony with the surrounding environment.
What is your feature flavour these days?
Your greatest culinary influence:
What do you love about this business?
An ingredient you can’t live without?
Most ‘eyebrow-raising’ menu item?
Augusta nannygai, radish and crab dressing.
What do you think the past 12 months of COVID has taught restaurants and Chefs about their diners and the industry in general?
Not to take things for granted.
Tell us something no one knows about you?
Where do you see yourself in 5 years’ time?
Cooking in my own restaurant.