Very Australian. I love using whatever the best ingredients are seasonally. From fresh seafood, to our grain fed cattle, and our abundance of dairy and fruits. Sourcing and tasting local produce will guarantee a great meal.
I am into my 22nd year as a chef. I've worked in all kinds of restaurants, I could list twenty right now. I am a passionate chef fed by customer satisfaction. On weekends I run a succesfull food market stall in Brisbane, called CowPigChicken.