Have you always wanted to be a chef?
Yes, my father managed restaurants in Cyprus, England and Australia. So restaurants were all I really knew.
What is your feature flavour these days?
Obsessive compulsive about?
How steaks are cooked – medium rare means medium rare!
Your greatest culinary inspirations/influences?
What do you love about this business?
The hours, we only open evenings – so no split shifts at my restaurant.
An ingredient you can’t live without?
Most ‘eyebrow raising’ menu item?
Georgio’s steak – prawns and scallops in a creamy garlic sauce on a 300g eye fillet.