Born:
Melbourne.
History:
Spending a chunk of my childhood in Malaysia and South East Asia, where we had Chinese and Indian cooks in our home kitchens, I developed a passion for different types of food and flavours at an early age. This passion developed further as I grew up.
I was 14 when I took on my first role in a commercial kitchen. At this time, my passion grew into an addiction. However, I moved away from the industry for several years, where I went on to become a qualified aircraft engineer. With this qualification, I went on to start and grow a very successful aviation-related engineering business. The aviation industry developed my zero-compromise attitude on quality and honed my managerial skills. I travelled extensively to various countries and the cuisines I came across while travelling re-ignited my addiction to fine food and flavours.
So, some 15 years ago, I jumped back into hospitality and commenced my formal training. Since then, I’ve gone on to own and operate some successful venues, as well as head up some very well-respected kitchens across Melbourne.
I have a passion for training and inspiring young Chefs to develop their skill sets and techniques, as well as develop their management skills.
Have you always wanted to be a Chef?
Yes, it has been a lifelong passion.
How would you define your style?
Modern Australian, with an Asian fusion influence.
What is your feature flavour these days?
Fresh and seasonal.
Obsessive-compulsive about?
Perfection and consistency down to every, last, detail.
What do you love about this business?
The pace and pressure of a busy service. The satisfaction of seeing satisfied diners.
An ingredient you can’t live without?
Ginger, coriander, chilli and garlic.