Chelmsford, Essex, UK.
Growing up, I did a lot of cooking with my Nan and Mum, I found that I had a real love for it, but initially, I didn’t pursue it.
At 16, I decided to chase a career in the army, but nearing the end of my training, I sustained an injury to my shoulder that saw me leave, a couple months after my 17th birthday.
I decided to get back to cooking, to see whether it would be the right career path for me. I found a very talented Chef called Keith Terry, who owned and operated The Cornish Range in Mousehole, Cornwall (UK). He took me on and I quickly learned the techniques he had spent years learning from his mentors.
I worked there for 7 years, working my way up to Senior Sous Chef, which was a great achievement for me, but it also made him very proud.
I decided to move to Australia to follow a career change, until I was successful in obtaining residency in July 2016, I had to work around the country for three years. I took this as an opportunity to broaden my knowledge and to visit some beautiful places this country has to offer.
Gordon Ramsey, Heston Blumenthal and my wife, Gloria, who helps me keep my feet on the ground. She pushes and encourages me to take that chance or that gamble some others wouldn’t, and I really owe a lot of my success to her.
Hand washing and cleaning.
What I love about this business:
I love meeting people from all walks of life and to hear about their stories and accomplishments.
An ingredient I can't live without:
Salt because it can be used in sweet and savoury dishes.
Most ‘eyebrow raising’ menu item:
I used a black pudding purée which really confused some locals while I was working in country Victoria.