always wanted to be a Chef?
I fell into cooking after Year twelve. The hospitality industry chose me rather than a definitive mapped path.
would you define your style?
Foods & cultures that border the
greatest culinary inspirations?
Ann Oliver, Marco Pierre White, Anthony Bourdain.
raising’ menu item?
Lamb Brain Terrine.
Signature dish: Confit Lobster Tail with Duck Liver Parfait, Pickled Cumquats & Cafe de Paris Hollandaise