History: After completing my apprenticeship in
Have you always wanted to be a Chef?
Having a father as a chef and also loving food and travelling, becoming a chef was the obvious choice.
How would you define your style?
Definitely French, modern, open to any new ideas and trends. Quality produce, flavour and unique dining experiences are always top of mind.
Obsessive compulsive about?
Your greatest culinary inspirations?
Paul Bocuse, of course!
Most ‘eyebrow raising’ menu item?
Western Australian Manjimup black truffle (when fresh in season).
Signature dish: Anything with black truffle (when fresh in season)