Where did your love of food come from?
It came from my mother and older sister. They were always cooking, trying new things and experimenting, I was the official taste-tester especially when it came to anything sweet from a small child.
What was your first role in the industry and what was the most significant lesson it taught you at the time? My first role was a part-time kitchen hand after school when I was 14 years old at the historic Como Hotel, in the neighbourhood where I grew up. I enjoyed the excitement of the kitchen so much that I started as a first year apprentice the following year. Biggest lesson learned at the time was to be never late!
Tell us about your current restaurant and its menu – what excites you most about it at the moment?As an Executive Chef, I’m overseeing 11 different venues each with its own unique menus, from classic pub to wine bar to fine dining. What excites me the most is the challenge of new venues and coming up with new concepts such as our new venue, the iconic Squires Landing in Sydney Harbour.
What’s the most interesting ingredient, product, or technique you’ve been exploring lately—and why? Although not new, I have been embracing cooking over wood and charcoal and the different flavours implemented into dishes with the use of different types of wood, such as cooking whole fish like Murray Cod or different cuts of beef over charcoal and wood, to find out the best combination for maximum flavour.
Do you do anything day-to-day that helps you to tap into your creativity or source new ideas?
Dining out and seeing what other chefs are doing always inspires my own creativity. Always great to see other styles and how they vary from your own style of cooking to inspire you to do more and challenge yourself.
How are guests and their changing expectations making you think about your approach?
Having many venues to oversee you really need to have a good idea of what your customer base is and style your menus to what the customer will love. The customer is everything and I want dishes on the menu they’re excited to eat.
Are there any food trends you’re embracing or intentionally pushing back on right now?
For me, I’m really embracing not overdoing dishes, less elements on the dish and nothing that isn’t going to have impact and flavour to the overall finished dish. The best produce available and let it shine.
What’s the best thing about being a professional chef?
Being around other likeminded chefs and hospitality professionals who love food and being in the wonderful world of hospo! We’re in the business of making people happy and when this happens, I get a big thrill out of that.
What about your current role or experience keeps you up at night?
I have two young children so I would say when my head hits the pillow after a long day at work and being a dad, not much keeps me up
How do you switch off from the stress?
I love my sport so I would say switching off and supporting my various teams is a great distraction. Spending time with my family is also a great leveller and something that helps me to switch off.
What’s one piece of advice you’d give to your younger self?
Embrace and celebrate the journey of cooking, the effort you put into your work and who you work for early in your career will have a big impact on what shapes the style of chef and person you will become
Who’s impressing you in the industry at the moment and deserves a Restaurant Business shout out?
A chef buddy of mine called Jesse Orleans and his business partner Chris Theodosi are two young guys who really impress me on all levels. The level of detail and originality is amazing and their venue Happyfields is a place that makes me smile whenever I visit. Food and service there is second to none in what is truly a happy place to be.
