Born: Wagga Wagga
History: My whole life I’ve been moved around the country side and abroad. When returning home to Australia after living in Scotland, my family moved back to Wagga were I completed my final year of school and began my Apprenticeship. Lets just say cheffing wasn’t at all what I expected! After losing a lot of passion I was ready to throw in the towel when on my 18th birthday my mum came and ‘stole’ me from work and my family drove me to Sydney.
Being an apprentice my natural instinct for not being at work was to take the opportunity to SLEEP. I woke upon arriving to a Sydney restaurant, Bilson’s while Manu Feildel was head chef. I had the most amazing meal and at the end Manu came out introduced himself and offered me work experience. I almost didn’t take the opportunity due to fear but opportunity only knocks once, I opened the door to all the possibilities that have made who I am today. I completed a short 2 week work experience where I think my mouth was on the floor the whole time!! It wasn’t until this time that I truly knew that I wanted to be a chef. I then started my second year of my apprenticeship at the Press Club (Melbourne) which set the foundations of my career and created a better understanding of fresh produce. I later went to the Point Albert Park under Scott Pickett which allowed me to develop as a young chef, being surrounded by such talented chefs from the beginning really pushed me to develop. I then ventured to the United Kingdom, where I was in the opening brigade for Fox and Grapes (Wimbledon), then progressed for a short time to Hibiscus (Mayfair) then travelled north to Edinburgh where I worked at Ondine Restaurant. Grind as a concept was always on the cards however happened a little faster than anticipated... we are having a great time and going from strength to strength.
Have you always wanted to be a Chef?
I never really knew what I wanted to do, I knew I loved working with my hands and creating.
How would you define your style?
Clean, modern and fresh.
What is your feature flavour these days?
Limes!! They seem to be everywhere I look!!
Your greatest culinary inspirations/influences: Scott Pickett, Peter Burgess and Ian Burch
What do you love about this business?
ADRENALIN and the ‘heat’
An ingredient you can’t live without?
Lime or butter
Most ‘eyebrow raising’ menu item?
Many items raise brows and provoke questions as we are in a regional town....
Signature dish: This winter.....braised beef cheeks, pomme puree and bourguignon garnish.