What was your first industry job?
I did an apprenticeship at the French Laundry in Napa Valley. I ended up staying and becoming a part of the team under Corey Lee.
If you weren’t in kitchens, what would you do?
Probably be a cinematographer or a video editor in the media production industry.
What industry figure do you most admire, and why?
David Carter is probably one of the hardest working chefs I've ever met and I've always tried to push myself as hard as he does. He showed me that if you are determined to work hard you will get where you want to be.
Pet hate in the kitchen?
When someone doesn't tell you they are behind you.
What’s the oddest thing a customer has said to you?
Umm don't think I've had the pleasure of someone saying anything odd.
Sum up your cooking style in a single sentence
Loud and unrestrained.
What’s the worst review you’ve ever had?
Don't think I've had one yet, although on New year's Eve we had a pretty bad service, I had to take over the kitchen at Coal Rooms and we got absolutely slammed, wouldn’t be surprised if I got a bad one then.
What advice would you give someone starting out in the industry?
Things don't come easy, have patience and try to learn from those around you.
Which single item of kitchen equipment could you not live without?
My Gyuto (chef's knife).
What would you choose to eat for your last meal?
I'm a sucker for mac and cheese.
À la carte or tasting menu?
Tasting menu - I think it gives the chefs the ability to control your experience and the ability for them to showcase their skill set.
What’s the best dish you’ve ever had in a restaurant?
The crab stuff doughnuts at Chiltern Firehouse.
What’s the dish you wish you’d thought of?
Five ages of Parmigiano Reggiano by Massimo Bottura.
MasterChef or Great British Menu?
Great British Menu.
Who would your dream dinner party guests be?
Tom Brown, James Cochran, John Chantarasak from Anglo Thai, and Nud Dudhia from Breddos Tacos
