Who or what inspired you to become a chef?
to be creative and work with the freshest ingredients in the world.
Where did you learn your craft?
Did you cook growing up?
Yes all the time!!
What was your first restaurant job?
In a very busy restaurant in Sydney Australia as a prop cook.
What is your most popular dish?
The 14 oz coffee Crusted Rib Eye or the 28oz
Tomahawk steak with wild mushroom risotto.
Do you have a favorite kitchen gadget?
yes all the silicon molds and micro tongs for plating.
What annoys you most in the kitchen?
bad attitudes and big egos, cooking is easy if you enjoy it and to teach and mentor other people how
to cook is very enjoyable and satisfying for your soul.
What do you enjoy most about your profession?
creating different dished every day and watching young chef grow.
Is there a food you can’t bring yourself to like?
What are some of your favorite restaurants?
all ethnic places, especially Indian and Thai food
When you’re not in the kitchen what are you doing?
spending time with my beautiful wife Amanda and our 4 kids at the beach surfing.
Last meal on Earth would be??
28 oz tomahawk steak with a seafood platter.