Tell us about yourself.

I have been a chef for almost 20 years, and I have worked across New Zealand, Australia and the U.K. I started my career in New Zealand at 16 yrs old when I go a summer job working in the kitchen, then headed to Brisbane and the Whitsundays in my early 20’s. Some of my favourite places that I’ve worked include Cutler & Co in Melbourne, Murano by Angela Hartnett and a Michelin star restaurant in London. These days I focus on bringing my food philosophy to restaurants in Sydney and indulge in wine making in my spare time.

What is your cuisine focus?

Modern Australian with influences from French, Italian and Japanese cuisines. I like to use local ingredients as much as I can – seasonal fruit and veg always tastes so much better. I’ve trained in French techniques and culinary skills and have developed strong pasta making skills after working in an Italian Michelin starred restaurant. As I’ve grown older and wiser as a chef, I have also found a respect for the Japanese cooking philosophy – simple flavours, executed perfectly.

How would you describe your cooking philosophy?

Simplistic. I try to keep it as minimal as possible; take a few good ingredients and highlight what makes them special. I’ll often use the same ingredient in diverse ways on the plate to show how much can be done with only a few ingredients.

Kitchen tools you can’t live without. 

Chef’s knife, spoon, high speed blender!