Born: Ferntree Gully, VIC
History: I spent my early
childhood in Coldstream in the
always wanted to be a Chef?
I always enjoyed cooking and tasting new things inspired by my grandmother from a young age. An excellent cook in her own right. Her influence and encouragement led me to take on an apprenticeship in various establishments throughout the Mornington peninsula and Melbourne CBD.
would you define your style?
Classical seasonal modern Australian.
Like all chef owners, the whole dining experience, total customer satisfaction. Receiving complementary comments and returned business. Industry recognition for achievements.
greatest culinary inspirations?
Every Chef that I have meet has at some point shaped the style, influence, passion and flair that is the foundations of my cooking today.
raising’ menu item?
Exotic Mushrooms, Wild game birds, terrines, quality produce.
Signature dish: Salt cured organic tea smoked Partridge, soft Morel terrine, Pinot Quince puree
It’s no surprise to find Veraison Restaurant @ Bluestone Lane in Merricks North recognised as one of Victoria’s outstanding culinary destinations. Set on the breathtaking Mornington Peninsula, Bluestone Winery offers a charming and picturesque setting, along with sweeping vineyard views, for this elegant restaurant. Veraison Restaurant’s seasonal menu is created using the freshest local produce; entrees might include cured ocean trout teamed with basil oil macaroon, roasted corn cream and candied pineapple walnut salad, and mains duck breast and parfait with prosciutto wrapped dried figs, red sauerkraut and cherry vincotta.