My driving force is my zeal for producing the best contemporary food consistently, with a true sense of professionalism and hospitality. It’s a long-held enthusiasm, taking seed at the age of 15 when I commenced my cooking apprenticeship at the Crest International Hotel in Brisbane, where I learnt skills in classical French cooking that remains a foundation of my cooking today. I have competed locally, nationally and internationally, to understand my cookery level/benchmark.
Have you always wanted to be a Chef?
I have never wanted to do anything else within the Hospitality industry. My interest is only in cookery.
How would you define your style?
My food style is French-inspired.
What is your feature flavour these days?
All things related to the kitchen: technique, product quality, cleanliness, hygiene, tidiness.
Your greatest culinary influence:
Locally, Rick Stephen. Abroad, Albert Roux, Michel Roux, Paul Bocuse and Joel Robuchon.
What do you love about this business?
It’s great to be able to serve wonderful food to our customers who really appreciate and understand that they are being served a handmade artisan product. We always prefer to exceed their expectation. Being in my own business enables me the freedom to exercise integrity, and be creative, without any constraints or limitations.
An ingredient you can’t live without?
Most ‘eyebrow-raising’ menu item?
Have had many over the years. Currently: duck confit, pickled red cabbage and Paris mash.