How did you start your journey?
I would consider my style as classic combinations of flavours with a twist on ingredients. I try to keep the cuisine quite healthy, using lots of seasonal vegetables and not over-complicating a dish so that the high quality ingredient speak for themselves.
Where is your cuisine inspired from?
Completed an apprenticeship at one of Australia's most highly regarded fine dinning restaurants during this time I competed in chef competions and have received three gold and one silver medals. During my twenty year career I have cooked for celebrities on board private yachts, opened restaurants in London, worked at a private château in France as well as several Michelin stared restaurants.
Head chef | Private chef | 2014 - Now
Sous chef | Marcus 2* michelin | 2013 - 2014
Sous chef | Galvin at windows 1* michelin | 2013
Head chef | Super yachts | 2011 - 2013
Head chef | Ice bar London | 2006 - 2011
Apprentice | Institute of hospitality and tourism | 1998 - 2001
What is your Cancellation Policy?
Moderate - Full refund up to 1 week before the event, 50% refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
How far can you travel?