History: I grew up on the
From here I travelled to
Heron Island working for P&O
Resorts for eighteen months and then to Delgany’s in Portsea under the famous
Hermann Schneider, before moving to the city and working as Sous Chef under
John Gallagher at the Stokehouse. My first Head Chef role was openingSanto
It became a reality in
July 2007, when we found the space at
Have you always wanted to be a chef?
Yes! My mother is Filipino and father, German. Mum is amazing in the kitchen. There are always ten dishes on the go, different flavours, textures and to this day, she loves to try something new. I also wanted to study art but the “abstract” of the ‘80’s wasn’t what I was really interested in anyway. So cooking won.
How would you define your style?
Modern-Australian, very Contemporary; Asian flavours dominating the warmer months and becoming more French-Classical in the depths of winter.
Obsessive compulsive about?
Presentation, freshness and balance.
Your greatest culinary inspirations?
Marcella Hazan, Micheal Roux Jr. and Stephanie Alexander.
Most “eyebrow-raising” menu item?
Whole King George whiting, with sandcrab and ginger, fried in a crispy chickpea batter, with a fennel, baby caper and pink grapefruit salad. It always gets a good response!
Signature Dish: We’d be in trouble if
we took it off the menu –the customers share it, have one each, order it in
main size... It is
Established since 2007, Lord Cardigan restaurant on Cardigan Place has welcomed in throngs of visitors who dine time and time again for nourishing breakfasts and ambient evenings in the heart of Albert Park. Enjoy warm-weather dining alfresco, or take to a chic, cosy interior adorned in sleek and earthy décor from upholstered leather lounges in mossy tones to embellished fern wallpaper, gleaning under natural light by day and a romantic hue after nightfall. Providing popular Mod Oz cuisine with suave European and Asian influences, dishes are designed to leave flavours lingering on the tongue. Savour entrees like kingfish carpaccio, wasabi soy dressing and native finger lime; before mains such as smoked duck breast, with a warm salad of confit duck leg, cauliflower and kipfler potatoes.