Born: Central Coast, NSW
History: I trained at Pier Nine seafood restaurant in Brisbane city before going on to work at Il Centro Restaurant and Bar, also in Brisbane. I travelled the world and worked at Terence Conran’s Quaglino's restaurant in London. After that I returned to Australia and moved to the Sunshine Coast to take up the position of Executive Chef at Sails Restaurant Beach Restaurant & Bar, where I have been for the last 14 years.
Have you always wanted to be a Chef?
No, the career more or less found me and I have loved it ever since.
How would you define your style?
Light and healthy contemporary Australian - developed, sourced, prepared and served with integrity.
What is your feature flavour these days?
Whatever is in season, prepared with little fuss.
Obsessive compulsive about?
Quality, seasonal produce.
Your greatest culinary inspirations?
My wife, who could not cook to save herself but has an incredible palate for flavour and texture.
What do you love about this business?
Its energy and creative environment.
An ingredient you can’t live without?
Signature Dish: BBQ mud crab with roast garlic butter
Set right on Noosa’s beachfront, the multi award-winning Sails Beach Restaurant & Bar offers contemporary dining with stunning ocean views. Day or night, Sails Restaurant is chic yet laidback, with alfresco seating perfect for capturing the sea breezes and coastal setting, complemented by a seasonal menu of simple yet creative Modern Australian dishes, designed to delight and inspire. Based on the freshest local produce, be tempted by an entrée of miso glazed, blowtorched Ora King salmon, young ginger, cucumber and spring onion oil; before delving into enticing mains like roasted Moreton Bay bug, shellfish butter, potatoes, broccoli and almonds. Those diners who enjoy a drop of wine with their meal, Sails has the Sunshine Coast’s largest selection, stored in three purpose-built cellars.