I was trained in classic as well as modern French restaurants throughout Yokohama. In my late 20s, I moved to Sydney where I worked in Modern Japanese restaurants like Koi and Waqu, before moving to Paris where I worked at L’Astrance. Soon after, I moved back to Sydney and became Head Chef at Rabbit Hole Bar and Dining and S'Age Bistronomy. I now own my own restaurant, Plage.
Have you always wanted to be a Chef?
Since I was 10-years-old. Cooking is my life and it is the place where I can put in that extra effort and passion.
How would you define your style?
Simple and modern using seasonal produce. I focus on the seasons and cooking with precision.
What is your feature flavour these days?
Smoking, caramelising and yuzu.
Obsessive compulsive about?
Cleanliness and presentation.
Your greatest culinary inspirations/influence?
Pascal Barbot and Shuzo Kishida.
What do you love about this business?
It would simply be the feedback. It makes me motivated and very happy when guests have a good time and tell me the food was delicious.
An ingredient you can’t live without?
Salt and butter.
Most "eyebrow raising" menu item:
Sweet sake mirin ice cream.
Scallop sashimi with butter powder, kombu cream and dill essence.