Born:
Mauritius.
History:
Being exposed to the kitchen from a young age, I have always been passionate about good food, I will never serve anything I wouldn't eat myself.
As a son of a Chef in Mauritius, I was fortunate to spend many days in hotels, just observing, while my father worked. When I wasn't at school, you could guarantee I was at the hotel. As I became older, my passion only grew! I started an apprenticeship in Mauritius before I took the plunge and relocated to Australia.
I continued to pursue a career as a Chef here in Australia and through a lot of dedication and hard work, I worked and studied simultaneously to further develop my knowledge.
French cuisine has always held a special place in my heart, from its influence in Mauritius to the wonderful opportunities I have had here in Australia. Through the years, I have been fortunate to work in restaurants such as Maitre Karl in Willoughby, La Grande Bouffe in Rozelle and Lounge 10'47 in Pymble.
These opportunities have strengthened my drive, expertise and passion to serve exceptionally tasty and good food.
Throughout my career, I have also had the opportunity to run large scale operations which has provided a wealth of experience in the operation side of my profession, which I am forever thankful for. These opportunities have improved my capacity to truly understand a kitchen, however, my heart always pulls me back towards my passion for the art of French cuisine.
Being a Chef provides a constant opportunity to learn and master your skills, it's certainly a profession where your passion will always prevail.
How would you define your style?
Classic.
Obsessive-compulsive about?
Classic, delicious, consistent and well-seasoned food.
Your greatest culinary influence:
Monsieur Paul Bocuse and my father, always.
What do you love about this business?
It's not pretentious, we are cooking from the heart and plating it up for you.
An ingredient you can't live without?
Butter.
Most 'eyebrow-raising' menu item?
Our escargot.
