Born:
Sale, Victoria.
History:
My first job working as an apprentice was at Cafe Di Stasio in St Kilda, where I built the foundations of my cooking skills that have shaped me into the Chef I am today.
They taught me everything from how to butcher an animal to baking fresh bread and making fresh pasta.
During the last 20 years, I have had the privilege to work in some of the most established Italian institutions such as Pilu at Freshwater, Stefano’s in Mildura and Grossi Florentino in Melbourne.
All of the amazing kitchens I have had the pleasure of working in have taught me invaluable lessons that I still put into practice today. I believe in simplicity and amazing produce with food and creating being my passion.
When you work in a team surrounded by like-minded people who share your passion, you really begin to develop an appreciation for the work you do.
Have you always wanted to be a Chef?
No, growing up all I wanted to do was play music and become a rockstar. Unfortunately, in my late teens I had to get a job that actually made me money and I quickly fell in love with the kitchen.
How would you define your style?
Simple, artisanal, Australian.
What is your feature flavour these days?
I am all about the umami!
Obsessive-compulsive about?
My knives! Must be sharp, must be clean.
Your greatest culinary influence:
Any restaurateur who has lasted more than a year. Working in the industry, I have seen the hard work and dedication it takes to run a successful restaurant so anyone who can do that is an absolute inspiration to me.
What do you love about this business?
The speed, the fire and the excitement. My passion for cooking acts as a very big motivation for me, the fact that I get to come to work and do what I love is incredible.
An ingredient you can’t live without?
Onions - the base of all good stocks and sauces. Slow-roasted, charred, burnt, caramelised; the possibilities are endless with a great onion.
Most ‘eyebrow-raising’ menu item?
Hand-picked spanner crab, asparagus custard, black garlic and caviar. A wonderful combination of unique ingredients that harmoniously come together for a great Spring dish.
Signature dish:
Beetroot orecchiette, smoked lamb neck, cime di rapa and buttermilk dressing.
What can diners expect when they eat at your restaurant and what makes the experience special?
Fresh pasta and amazing meat, all of which is sourced from quality, local producers that can be enjoyed in one of Melbourne's best dining rooms.
What do you think COVID has taught restaurants and Chefs about their diners and the industry in general?
Regular diners are the most important people we have. It was great to see the locals coming out and supporting us with takeaway meals and sticking by our sides during some of the hardest years. It really shows you that through food, real connections and relationships can be formed.
Tell us something no one knows about you?
My backup plan to being a rockstar was to be a stand-up comedian!
Where do you see yourself in 5 years’ time?
In a kitchen…hopefully, my own.
