In 1989 I started an apprenticeship at Novotel brighton le Sands. In 1990's I was at many places, Rockpool, Armstrong's North Sydney, Darling Mills, Seagrass Cafe and recently Oyster Bar in Fremantle, now I am at Devil Bakehouse.
Have you always wanted to be a Chef?
Yes, following in my father's footsteps it was a natural integration, having peers like Ray Kirsch also helped my decision.
How would you define your style?
Modern classic French with Asian influences.
What is your feature flavour these days?
Since arriving in Tasmania I've focused on Rabbit and Venison, resurrecting old school recipes done my way, also we are about to wholesale our Rabbit pies, they're so popular!
Obsessive compulsive about?
Clean sinks, benches and kitchens!
You greatest culinary inspirations/influences?
My dad, John Williams, Ray and Janice Kirsch, Marco Pierre White and Gary Rhodes.
What do you love about this business?
The buzz of a busy service, talking to my customers and the creativity of putting together a dish.
An ingredient you can't live without?
Truffle aioli! I also love Wagyu Beef.
Most 'eyebrow raising' menu item?
Our Rabbit terrine, it really kicks 'serious ass!'
Local Rabbit, Chicken and Lemon Terrine with sweet potato pickle.