Where did your love of food come from?
My love of food began at home. My mum taught me to bake from a young age, which is one of my earliest and fondest food memories.
What was your first role in the industry and what was the most significant lesson it taught you at the time? I was fortunate to fall into hospitality straight out of school when I began my apprenticeship at a small café in the Blue Mountains called Café Banksia. I loved it. We made everything from scratch, from pies and cheesecakes to all our hot dishes. The experience taught me to be fast, organised and adaptable. With just the owner and me in the kitchen, I had to think on my feet and develop a strong sense of rhythm and discipline very early on.
Tell us about your current restaurant and its menu – what excites you most about it at the moment?Shutters has a Mediterranean spirit and is designed to celebrate its seaside location. I wanted the menu to mirror the relaxed energy of Coogee, but with the very highest quality ingredients at its core. Even something as simple as a baby gem salad can feel special when the mango is perfectly ripe and you are serving fresh Queensland prawns cooked just right. The aim is to make Shutters a true neighbourhood favourite for the Eastern Suburbs, a place people come to for both everyday dining and social occasions.
What’s the most interesting ingredient, product, or technique you’ve been exploring lately—and why? I have been enjoying working more with native Australian herbs and spices. They are incredibly versatile, add real depth and complexity to dishes, and feel enduring rather than trend-driven. For example, the lemon myrtle salt we use on our Salt and Pepper South Coast Baby Squid adds a subtle, aromatic layer that elevates a much-loved classic without overpowering it.
Do you do anything day-to-day that helps you to tap into your creativity or source new ideas?Alongside researching ideas online, I draw a lot of inspiration from the people I work with. Our kitchen brings together chefs from different cultures and training backgrounds, and that diversity of thinking keeps me curious. Those conversations about ingredients, technique and flavour are often where the most interesting ideas are born.
How are guests and their changing expectations making you think about your approach?
I strongly believe in creating simple but creative food that people can relate to. Guests are increasingly looking for food that feels familiar, yet elevated beyond what they could create at home. My approach is to keep dishes grounded and approachable, while bringing a level of technique, precision and ingredient quality that makes them feel special. At the same time, it is essential for chefs and hoteliers to actively listen to guest feedback and adapt, so we can stay relevant in an ever more competitive dining landscape.
Are there any food trends you’re embracing or intentionally pushing back on right now?
I am not chasing any single trend right now. I am pushing back on overly complicated plates that look good on social media but lack depth of flavour. What I am embracing is thoughtful, personalised dining, where the guest feels genuinely cared for through the food, the service and the atmosphere. When those elements are right, the dining experience feels distinctive enough that guests are happy to invest in it.
What’s the best thing about being a professional chef?
The best part of being a chef is that no two days are ever the same. A professional kitchen is a constantly evolving environment that gives you room to be creative while still working within a clear framework. I also really value the people I meet along the way, from fellow chefs to suppliers and guests, there is always something new to learn and someone interesting to exchange ideas with.
What about your current role or experience keeps you up at night?
Opening two restaurants, plus banqueting and a club lounge across a three month period definitely keeps me up at night!
How do you switch off from the stress?
I switch off by spending time with my family whenever I can, and I am a big sports fan, so watching a game is my favourite way to unwind.
What’s one piece of advice you’d give to your younger self?
Work hard, stay curious and keep going, even when things get tough. Consistency and perseverance are what get you over the line and build real, lasting success.
Who’s impressing you in the industry at the moment and deserves a Restaurant Business shout out?
Josh Niland is one that comes to mind. He is incredibly creative and is constantly pushing boundaries with new techniques in fish preparation, which is really inspiring.
