I worked as a kitchen hand at a local restaurant when I was 15. After a couple of months, I started my apprenticeship in one of the best regional restaurants learning classic French cuisine and local butchery.
By 19, I was fully qualified and my goal was to see as many different kitchens as possible. After two years of working at hotels in my hometown, I decided to move to New Zealand where I worked at one of the leading nationally and internationally recognised restaurants and luxury wedding caterers.
My further travels brought me to Port Douglas, where I spent almost 3 years working under Master Chef Goran Zonai in a well-established restaurant.
After leaving Far North Queensland I travelled to Switzerland and freelanced for the most part, around Basel which is located right next to the French/German border. This gave me the opportunity to take part in multiple culinary events, work with highly decorated Chefs and visit kitchens at high-end hotels and restaurants.
The rest of my time in Switzerland I spent at a hotel in Basel where I was focused on pastry. I was then drawn back to Far North Queensland, where I spent a year at an Asian fusion restaurant and the only Hatted restaurant in Cairns city.
In December 2020, I was given the opportunity to work at the 5-star luxury resort on Orpheus Island, which I took immediately. The Island gave me a chance to learn all about the local seafood, and Head Chef Winston Fong taught me how to forage at the beaches and estuaries around the tropical coasts of Australia.
After spending some time on the island, I heard about our sister venue at Mt Mulligan Lodge. I applied for a transfer and fell in love with the Outback, where I have been leading the kitchen since September 2022.
How would you define your style?
What is your feature flavour these days?
Fragrant flavours, with a tangy component which elevates the dish.
Simple dishes well executed.
Your greatest culinary influence:
The Chefs I worked with over the years.
What do you love about this business?
The freedom to use ingredients from the property and the Far North and the ability to showcase them on daily changing menus.
An ingredient you can’t live without?
Most ‘eyebrow-raising’ menu item?
Wood-fired red claw with buttermilk, lychee and massaman crisp.