have been a chef now for over 19 years, working in hotels, resorts and fine
dining restaurants around
Have you always wanted to be a chef?
As soon as I left school I new I wanted to work with food.
How would you define your style?
Modern Australian, using fresh ingredients and keeping it simple.
What is your flavour these days?
Anything that is coming into season.
Obsessive compulsive about?
Everything to do with my kitchen and the food.
Your greatest culinary inspirations?
Matt Moran and Heston Blumenthal, both great chefs and business people.
What do you like about this business?
The travel opportunities, experimenting with food and flavours to come up with new menu items and the people you meet through your travels.
Most “eyebrow raising” menu item?
Grilled barramundi resting on roasted chat potatoes finished with a strawberry cream sauce.
Signature Dish: Twice cooked bangalow pork belly with a cherry glaze and a celery, walnut, apple, crackling salad.