Born: Sunshine Coast, QLD
History: I started working in my first kitchen aged 14 while still at school and qualified as a chef when I completed my HSC. I moved to Melbourne after extensive travel. I find that the contrast of tough Chefs creating intricate beautiful dishes was the biggest appeal for me.
Have you always wanted to be a Chef?
From the minute I walked into my first kitchen.
How would you define your style?
Constantly changing but always driven by fresh local produce. Flexible...
Obsessive compulsive about?
Life is too short for O.C.D
Your greatest culinary inspirations?
Yoshihiro Murata, Phillip Johnson and Wylie Dufrain and every one of my apprentices who have qualified.
Most "eyebrow raising” menu item?
Peppered Yellowfin with truffle lentils and vierge foam.
Signature dish: I wouldn’t like to be attached to just one dish – Cookery is just too diverse, and I love all of my little creations