Born: Oldham at Greater Manchester, UK
History: Studied at Tafe for 12 months then worked as a chef in a local hotel restaurant in Oldham. After that I worked in the Black Forest region of Germany for awhile as an assistant to the head chef then and a year later travelled to Australia where Big Reds, Sydney and Queensland Irish, Brisbane were the kitchens I called home. Back to the UK for another year of career development, New Zealand called and Wellington’s McGloulans brought me in as Head Chef. Eventually back in Australia, I created Global Catering WA, based myself at the Jacaranda Cafe at Houghtons and then moved over to the Valley View Restaurant and Reception Centre.
Have you always wanted to be a chef?
I have always had a passion for food and wanted to create new and innovative dishes. To date, I have enjoyed working with flavours and travelling the world in my chosen chef life.
How would you define your style?
Traditional. Classic, with a twist. I’m doing it how it should be done and then spinning off from there.
What is your feature flavour these days?
Obsessive compulsive about?
Good quality meat.
Your greatest culinary inspirations?
Listening to the customer.
What do you love about this business?
It’s ever changing and no two days are alike.
An ingredient you can’t live without?
Salt and pepper.
Most “eyebrow raising” menu item?
Black Pudding. Snails.
Signature Dish: Rossini Style fillet steak, wrapped in parma ham topped with chicken liver pate