Born:
Sydney.
History:
I started my culinary career in a French fine dining restaurant, accompanied by a function centre and large scale outside catering. The real training began at The Four Seasons Hotel in Sydney under Serge Dansereau - high end produce and at the time the best restaurant in the country, working alongside Chefs from all over the world.
My first Executive Chef role was at a Relaix Chateau property in Southern Highlands, NSW, followed by a move back to a Sydney restaurant before another move to a Japanese Hotel Group in Auckland.
The next chapter was a holiday to Adelaide and within a few months a decision to stay in Adelaide. I then progressed through hotels and restaurants and was presented an opportunity to move to the Great Ocean Road and manage a 40-seat fine dining restaurant with my wife.
A return to Adelaide a few years later, back into hotel Executive Chef roles and a new opportunity for growth in Kakadu, NT. It was a great experience and we won best tourism restaurant. As the children grew, we moved back to Adelaide and I was Executive Chef of Spoon by Aramis in Gouger Street, which won best new restaurant.
The next role began two years later and I became Executive Chef of MorphetVille Racecourse overseeing large scale events, for a decade.
Now, I am six months into a new chapter at Serafino - great wine, great produce and near to my home beach.
Have you always wanted to be a Chef?
I went through many changes early in life from professional football to food technology at university. I trialled for a day as an apprentice (12-hour shift) and never looked back - I was hooked.
How would you define your style?
Global cuisine.
What is your feature flavour these days?
The natural flavour of each ingredient and not overworked.
Obsessive-compulsive about?
Flavour, process, consistency, hygiene and no shortcuts.
Your greatest culinary influence:
Stephanie Alexander, David Thompson, Daniel Humm and Tetsuya.
What do you love about this business?
Freedom to do what I love.
An ingredient you can’t live without?
Extra virgin olive oil and sea salt.
Signature dish:
Currently kombu-cured ocean trout, Spencer Gulf prawns, soba noodles, wasabi, sake, bonito and dashi; or peppered SA venison backstrap, parsnip, raw local honey, cavalo nero and Serafino Fortified Tawny.
Where do you see yourself in 5 years’ time?
I live by the beach and work in the vines - not moving anywhere.
