Born: Colac, Victoria
Have you always wanted to be a Chef?
Yes since I was 10 years old, it has always been my ambition.
How would you define your style?
Modern cuisine with a French influence using only the best produce.
What is your feature flavour these days?
Using older techniques with modern influences to create the flavour I want to achieve, e.g vanilla parsnip puree with our confit duck.
Obsessive compulsive about?
Your greatest culinary inspirations/influences:
Craig Bettejeman from the Brisbane casino (lab) he helped me find my direction.
What do you love about this business?
The lifestyle, the pressure, and how rewarding it is personally.
An ingredient you can’t live without?
Butter, influences from Craig, foaming butter, nut butter.
Most ‘eyebrow raising’ menu item?
Butter poached Moreton bay bugs, squid ink custard, asparagus, perno reduction served with elder flowers
Suve kangaroo, sweet potato fondant, masarla jus, beetroot puree, edamame and eshallot salsa