Born:
Port Lincoln
History:
I started working as a kitchen hand at a Sporting Complex at the age of 13. Working every Friday and Saturday night on the dishes before working my way onto the grill section. After finishing high school, I moved from Port Lincoln to Adelaide where at age 17 I decided to take up a Chef apprenticeship at a local bistro.
After 18 months, I moved to The Playford Hotel to finish my apprenticeship and this gave me my first taste of a structured hotel environment and a focus on food detailing.
After my apprenticeship I spent 12 months following my dreams. I worked on Hamilton Island and then came back to Adelaide to be a part of the opening team for Hardy’s Verandah Restaurant at Mount Lofty House.
Post Hardy’s Verandah, I found myself still thinking about The Playford and got the opportunity to return as Executive Sous Chef. One thing led to another. The hotel and restaurant underwent an extensive $25 million contemporary Art Nouveau refurbishment and I accepted the role of Executive Chef.
Not long after, our brainchild 'Luma' was born and the rest is history.
Have you always wanted to be a Chef?
My passion for cooking began at the age of 12 when I would cook dinner for my two older brothers most nights as my Mother worked evening shifts.
How would you define your style?
Contemporary European cuisine with a focus on simplicity and flavour, delivered with a sophisticated yet casual elegance.
What is your feature flavour these days?
Take your pick from any of our rooftop fresh herbs! At the moment it’s dill which is featured well throughout the menu.
Obsessive-compulsive about?
Chefs arriving on time. Nothing bugs me more when staff are late.
Your greatest culinary influence:
I've learnt so much from every Chef I've ever worked under. Although, I received a cookbook Marque by Mark best at an early stage of my career and it drastically changed the direction I wanted to go in.
What do you love about this business?
I really love getting out onto the floor and interacting with our guests. There’s always fun, theatre and invaluable feedback to be found.
An ingredient you can’t live without?
Sea salt. Can't imagine a world without it.
Most ‘eyebrow-raising’ menu item?
Has to be our classic Bombe Alaska flamed at the table.
Signature dish:
Luma Canard with crisp honey-roasted duck breast, confit duck legs and seasonal accompaniments.
What can diners expect when they eat at your restaurant and what makes the experience special?
Luma romanticises the Art Nouveau period to create a distinctive sense of place. The centrepiece of the restaurant is the amazing one-off, locally crafted sculptural chandelier overhead.
What is your go-to meal at home when you don’t feel like cooking?
Spaghetti Bolognese, I've never had a bad spaghetti Bolognese.
Tell us something no one knows about you?
Silent observer - learning and improvising by observing others on the floor.
Where do you see yourself in 5 years’ time?
Enjoying my culinary journey at The Playford and enhancing the offerings with new gastronomical surprises.
