Born: Bowral, NSW
History: Started in hospitality as a waiter and barman then began cooking apprenticeship after two years.
Have you always wanted to be a Chef?
I originally wanted to be a journalist but could never sit still long enough! I enjoy the buzz of a busy kitchen and a thriving restaurant. I realised early on that I had a burning passion for food and flavour.
How would you define your style?
Honest, uncomplicated flavour with an occasional sprinkling of surprising nuances.
What is your feature flavour these days?
Obsessive compulsive about?
Your greatest culinary inspirations?
Andrew Mc Crone, Mario Tizio, Georgio Locatelli, & Jamie Oliver.
What do you love about this business?
The buzz of a
busy restaurant and a productive kitchen; the satisfaction of creating a
fabulous experience for our guests is so important.
An ingredient you can’t live without?
Extra Virgin olive Oil
Most “eyebrow raising” menu item?
Chargrilled pork with roasted peaches drizzled with rocket and gorgonzola pesto
Signature Dish: Nonna’s Meatballs