Where did your love of food come from? I grew up in the Hunter Valley, great produce, wine and hospitality are part of everyday life. My first kitchen exposed me to chefs from different backgrounds and cultures, which sparked a curiosity. It encouraged me to try new things, ask questions and explore the world through food.
What was your first role in the industry, and what was the most significant lesson it taught you at the time? My first job was at a hotel in the Hunter Valley. It was new at the time and had such a diverse team of chefs. I loved hearing the stories of where the chefs had worked, eaten and travelled, it really encouraged me to explore the world.
Tell us about your current restaurant and its menu – what excites you most about it at the moment? We’re incredibly fortunate to work with some of Australia’s best. What excites me most is creating food that reflects Sydney’s incredibly diverse culture.
What’s the most interesting ingredient, product, or technique you’ve been exploring lately—and why? Flour! Bread, pizza, pasta, cakes – I’m enjoying the learning and development of recipes and dishes.
Do you do anything day-to-day that helps you to tap into your creativity or source new ideas? I’ve been spending time exploring Sydney’s suburbs. Local restaurants, time with suppliers and experiencing the city’s incredible multicultural food scene constantly inspire me. Some of the best ideas come from seeing how different cultures approach flavour and technique!
How are guests and their changing expectations making you think about your approach? Guests are more informed than ever. Sustainability, provenance and experience. That challenges us to continually evolve, and I think that’s healthy for our industry.
Are there any food trends you’re embracing or intentionally pushing back on right now? The year of the sausage! I don’t tend to chase trends, but they all play a role in development and upskilling.
What’s the best thing about being a professional chef? Exploring the world’s food. The best and most insightful travels have been in pursuit of good food. Food also gives you an understanding of people, culture and history, what a wonderful thing!
What about your current role or experience keeps you up at night? Balancing creativity with commercial success. You want to create food people love while building a sustainable business and developing a team that’s engaged and growing. Finding that balance is probably what I think about most.
How do you switch off from the stress? I play golf, swim and surf! They all force me to be present and reset. Time outdoors helps me mentally recharge.
What’s one piece of advice you’d give to your younger self? Slow down, take it all in, enjoy the process.
Who’s impressing you in the industry at the moment and deserves a Restaurant Business shout-out? I’d give a shout-out to Australia’s farmers, fishermen and artisan producers. Their passion and commitment to quality make our jobs possible.
