I was raised on the Sunshine Coast and fortunate to obtain work experience through school with two prominent Brisbane restaurants; Il Centro and Baguette. This cemented my interest in the hospitality industry and on completing school I commenced my chef’s apprenticeship at Hot Pipis, Mooloolaba.
After completing my apprenticeship, I moved to Melbourne to work under Robert Castellani at the two chef-hatted Donovan’s. I came back to the Sunshine Coast and took my first head chef role at Harry’s on Buderim before moving west to take the head chef role at the Mangrove Resort Hotel in Broome. Some stints at Mt Buller and Gladstone followed, before I returned to the Sunshine Coast to take the sous chef role at Berardo’s Bistro on the Beach in 2010.
I was then promoted to head chef where I continue with the newly re-named Boardwalk Bistro on Hastings.
Have you always wanted to be a chef?
Food has always been an important priority in my family. My Mum and Aunts all love to cook and try new recipes. Many of my best childhood memories involve family gatherings with an abundance of good food and laughter. It was a natural progression for me to become a chef.
How would you define your style?
I always use fresh, quality ingredients and try not to over-complicate it. I prefer to let the ingredients speak for themselves.
What is your feature flavour these days?
Whatever is the pick of the season.
Obsessive Compulsive About?
Quality (and cleanliness)!
Your greatest culinary inspirations / influences:
Being able to cook for my loved ones (and when my loved one’s cook for me) inspires me. Often simple ideas that start at home can feature on my menus.
What do you love about this business?
Well… the view from my chopping board (overlooking Noosa Main Beach) isn’t half bad! What I love about the business is that every day is different and brings fresh opportunities and challenges.
An ingredient you can’t live without?
The fresh daily fish selection with baby beetroot; vanilla poached pears; goat’s cheese mousse; local honey and dukkah.