Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
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.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
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.
Institute of hospitality and tourism
Apprentice (Jan 1998 - Dec 2001)
Head chef (Sep 2014-Now)
Marcus 2* michelin
Sous chef (Dec 2013-May 2014)
Galvin at windows 1* michelin
Sous chef (Feb 2013-Jul 2013)
Head chef (Jun 2011-Sep 2013)
Ice bar London
Head chef (Aug 2006-May 2011)
Travel: 31 kms