Born in Cyprus – English Father / Greek Cypriot Mother.
I got my start when I was lucky enough to land an apprenticeship at Mietta’s in the late 80’s under Jacques Reymond.
After stints in the early 90’s at Marchetti, Fanny’s and Travelodge I landed my first Head Chef position in ’93 at Tony & Adriana’s ‘Rogalsky’ and ‘Locanda Veneta.’
In 1996 I finally opened my first successful restaurant in Block Arcade - Café Cortile.
After a successful run at my first restaurant I became Head Chef at Hairy Canary Spanish Tapas in 2002.
Soon after (in 2005) I opened my second restaurant in Essendon with my wife – Omni. It was a fusion of garnered knowledge with Spanish, French and Italian influences.
After the success of Omni, I decided to leave the kitchen for a while and became a sales manager at Ocean Made Seafood and later the buying and purchasing manager for Flavours Fruit & Veg.
It wasn’t long before I found myself back in the kitchen where my passion lies, as Head Chef at the Compass Group.
Today I’m living out my dream in my third restaurant, ‘Venus & Co’ where I pour my love and passion for food onto a plate.
Have you always wanted to be a Chef?
Absolutely! It all started when I started cooking on my Dad’s boat over the South China Sea.
How would you define your style?
Simple and produce-driven, with classical French, Italian, Spanish and Greek accents.
What is your feature flavour these days?
Cypriot herbs and spices, cinnamon, coriander seeds, rose, orange blossom and oregano.
Fresh produce and correct labelling and dating of prep. Also keeping the work area clean.
Your greatest culinary influence:
My biggest influence by far has been family and the dozens and dozens of Chefs I’ve worked with over the 30+ years.
What do you love about this business?
I love that every day is different and surprising people about Cypriot food.
An ingredient you can’t live without?
Can’t live without good, natural Sea Salt.
Most ‘eyebrow-raising’ menu item?
12-hour lamb shoulder.