Born: Inverell, NSW
History: I grew up in Blacktown western Sydney on the family chicken farm. I started my apprenticeship at 16 yrs old at Blacktown Workers Club. I then went on to work for Stamford Hotel in North Ryde. After this I travelled to the UK where I worked at a Five Star Golf course called Old Thorns which is part of the St Andrews Golf course, then ran a Gastro Pub in London.
When I returned to Aus, I started working at Jaspers Restaurant in Hunters Hill where I eventually received my first Head Chef position. I then took over Essence Restaurant at King St Wharf and am currently the Head Chef at The Cook’s Garden in North Turramurra.
Have you always wanted to be a Chef? I first began working in the kitchen while doing work experience for school; it was enjoyable and my enthusiasm must have showed as I was then offered an apprenticeship. I haven’t looked back since.
How would you define your style? Contemporary, leaning more towards a European influence if anything.
What is your feature flavour these days? I don’t really have a feature flavour; I change my dishes so frequently. I like to use ingredients that are in season and at the optimum quality at the time.
Obsessive compulsive about? Presentation.
Your greatest culinary inspirations: There are two chefs that have influenced me. The first is Rod Andrews, former Executive Chef of Blacktown Workers Club. He gave me a start in the industry and kept me inspired at a young age. Next is Carl Ellis former Head Chef of Jaspers Restaurant, my style of cooking has a lot to do with his influence and passion for food
What do you love about this business? The fast pace of service, the creativity and people you meet.
An ingredient you can’t live without? A good extra virgin olive oil.
Most “eyebrow raising” menu item? Raspberry Soufflé
Signature Dish: Slow Braised Lamb Shank Crème Fraiche pastry pie