I started my Cheffing journey at a restaurant in Broadbeach called Anew, I was employed as a kitchen hand at the time and quickly realised I had what it took to be a Chef when I was in a situation where I had to service a full restaurant by myself with minimal training.
I began an apprenticeship with them discovering how to combine flavours to please the palate. From there, I knew how I wanted my apprenticeship to play out, I sought a job for my second year in a gastro pub to learn how to perfect my speed on the line, as well as bulk prep for functions etc.
I then knew I wanted to complete my apprenticeship in a fine dining restaurant, I was recruited to work at Oskars on Burleigh, a hatted restaurant. From there I quickly learned finesse, how to work in multiple sections and run a pass/control the kitchen for service.
I started with Accor in November of 2017, employed as Sous Chef for Seaduction where I could create and explore different ingredients, textures and concepts to bring to the dining table.
We then opened Hyde Paradiso in April of 2019, I was employed as Sous Chef still although my managerial duties increased and I was able to learn how to run the business in depth; shortly after being thrown in the deep end I was promoted to Head Chef.
From there I was able to recruit a team built on trust, teamwork, compassion and loyalty, we then recreated the entire menu to bring new life to the venue which quickly became loved by locals and international visitors.
During this time I have had the opportunity to work with some amazing Chefs and broaden my skills in and out of the kitchen, learning how to activate specialised events, understand how to forecast the development of Hyde and how to drive down cost while not sacrificing the quality of ingredients that we use.
My team truly is my main focus working here, we kick goals together. Regarding menu creations, I believe the whole team needs to be involved in this process. After all, this is OUR kitchen not mine and everyone one of the Chefs needs to be proud to pour their skills and passion into what we serve our guest.
Have you always wanted to be a Chef?
Yes, I remember cooking with my Grandmother from a very young age. My siblings and I used to stay with her and our Grandad over the school holidays; she taught me how to make pizza dough and the crispiest crackling for roast pork. This is where my passion began.
How would you define your style?
Simple yet flavoursome.
What is your feature flavour these days?
Maintaining a positive kitchen environment.
Your greatest culinary influence:
What do you love about this business?
Working with a range of talented individuals and learning something from everyone.
An ingredient you can’t live without?
Most ‘eyebrow-raising’ menu item?
Crumbed lasagne bites, béchamel, housemade Napoli and pecorino.
Black Angus eye fillet tartare and taro crisp.
Where do you see yourself in 5 years’ time?
Overseeing multiple venues and kitchen operations.