Where did your love of food come from? My mother is a great cook. Cooking with her when I was younger really started the spark for being in the kitchen. Once I started in professional kitchens, working with amazing produce and pushing on with great chefs around me, that really anchored my love of the culinary world.
What was your first role in the industry and what was the most significant lesson it taught you at the time? I worked in a local pub in the UK when I was 13. I wrote a letter asking for a job and started as a pot wash and worked up to a larder chef. The chef wasn’t strict but firm and as long as you worked hard, it was no problem. So hard graft was instilled in me early, I guess!
Tell us about your current restaurant and its menu – what excites you most about it at the moment? I feel very fortunate to be working at Bistro Moncur. Using classic French technique with outstanding produce is a great experience. Working closely with suppliers like Dylan Abdoo is a privilege. He has these stunning Gurami green tomatoes, a type of heirloom tomato, that are deceptively delicious, by far the best tomatoes I have tasted in Australia.
What’s the most interesting ingredient, product, or technique you’ve been exploring lately—and why? Pate en croute has been our focus coming into the new year. An age-old classic that is full of technical challenges from start to finish. An excellent one for the chefs to master at Bistro.
Do you do anything day-to-day that helps you to tap into your creativity or source new ideas? I sit down for 30 minutes at the start of the day. I research restaurants, ideas, suppliers and seasons to get the creative juices going!
How are guests and their changing expectations making you think about your approach? We have a solid number of regulars at Bistro Moncur. They come in and know what they want. It’s my task to provide them with something new to try each time so they keep coming back for more.
Are there any food trends you’re embracing or intentionally pushing back on right now? We are focusing on Sundays now. We have incredible lunch specials where i source meat and fish that is on season and ever changing. Simply chargrilled, served with house butter and fries, it’s not one to miss.
What’s the best thing about being a professional chef? There are lots of things, however, my favourite is working with likeminded chefs during a busy service. It’s a rush that can’t be matched.
What about your current role or experience keeps you up at night? I’m a pretty chilled person, nothing seems to keep me up that’s work related, just my son when he decides not to sleep.
How do you switch off from the stress? I exercise. I’m all about running at the moment but hoping to complete a half iron man this year!
What’s one piece of advice you’d give to your younger self? Eat out more and read more books! Crucial to development in a young chef
Who’s impressing you in the industry at the moment and deserves a Restaurant Business shout out?Nik Hill at Porcine. The man is a weapon and his technique spot on!
