Restaurateur - Neptune, Jidori, Elliott's
Where and how did you get your start?
I started cooking in a little pub bistro back in Sydney. It was run by an amazing chef and I always thought I could work my way into his fine dining restaurant. It never ended up happening and I’ve been doing that style of rustic, produce-driven food ever since.
What’s your one piece of advice to someone starting out?
Find pleasure in the simplest things and do them well. If you’re a chef, cut your chives nicely, learn how to shuck an oyster properly and sharpen your bloody knives!
Are there any openings you are looking forward to?
Din Tai Fung!
Who would you identify as a rising star?
He’s definitely not a “rising star” as such, but I’m looking forward to how Leo Carreira develops Londrino and what treats he has in store for us over the next few years.
Sum up your current work life in one sentence.
Immensely rewarding, stimulating, challenging and tiring!