What I like about being a chef is that I can create and invent new dishes and flavours. I can make people happy with my food as art and I can follow my passion and dream. The things that inspire me most are flavour and nature. Weird combo but true. When you take a bite or sip of something and it takes you down memory lane that is the best inspiration of all. It opens your mind to a whole new world to explore and the ideas start flowing.
After my studies as Capsicum I worked at few places, but I wanted something exiting. Then I found a position at a small 70- pax restaurant in Hazelwood where I worked my way to the top. I’m now the head chef there and it may be a small restaurant but it’s always packed full of people who like our delicious food.