After spending my formative years on a small property in Tasmania surrounded by fruit trees I developed a great interest in permaculture and sustainable farming.
Once I returned to Sydney I took up cooking, I spent time with traditional landowners in Kakadu national park learning about native medicinal foods and developing a love for foraging.
My time spent in the michelin kitchens of London opened a whole new world of possibilities and taught me a great deal of respect for ingredients. After living on the Costa del Sol, Malaga, Spain for 3 months I found a deep affinity with Spanish food and their way of life.
Upon my return to Australia I was given the opportunity to work under such inspiring chefs as Matt Moran and Frank Camorra, the latter being one of the highlights of my career and also where I was given the chance to work with my favorite cuisine.Book Chef