What were your favorite foods growing up?
My grandmother's panetonne.

When did you decide you wanted to be a chef?
When becoming an architect was not an option.

Where and when did your career in food begin?
The day I left my job at a large hotel realizing there is more to food then preparing staff meal for more than 300 people, so I rang Martin in 2002 when he was the chef at Tetsuya’s. I can say this is the day my career in food began.

If you didn’t become a chef, what would you be?
I can’t see myself doing anything else. I love cooking and it’s my life.

Who/what has shaped your cooking the most over the years?
Young and upcoming Sydney chefs Phil Wood, Luke Powell, James Parry and of course, Martin Benn Chef/owner Sepia Restaurant.

How would you describe your cuisine?
Progressive and hopefully tasty...

What influences your cooking style and particularly the menu at your restaurant?
Seasonal quality produce, my executive chef Martin Benn as well as inspiration from books, blogs and websites that I’m following.

What are your favorite culinary weapons in the kitchen?
Currently, the Japanese knives I got in Japan. They are light, well balanced and cut straight.

What is your favorite secret ingredient?
Murray Cod skins

What was your favorite food related experience?
Was and is eating with friends around a table and killing myself with laughter.

What is the one rule or value you try to instill in all of your staff?
Being passionate about what you’re doing otherwise don’t bother.

What qualities do you look for when hiring cooks for your restaurant?
Keen to learn, eagerness.

If I’m trying to watch my weight and I’m eating at your restaurant, what am I ordering to eat?
Not the Degustation

What was your worst restaurant disaster?
A deconstructed falafel roll i did as a vegetarian main course when I was running Oscillate Wildly.

What is your least favorite food?
Eating freshly peeled raw Aloe Vera.

What are some recent dining and culinary trends you have been observing?
Aloe Vera, and brewer’s yeast in desserts.

When you are not eating at your own restaurant, where are you eating?
Billy Kwong for simple tasty Chinese, Sopra for classic Italian, Four in Hand for a Sunday roast with friends.

Which foreign country inspires your style most?
Spain and Japan

What was the most spectacular meal you have ever had?
The Royal Mail hotel Dunkeld, the cooking techniques, flavours and presentation were flawless.

What is your best cooking tip for a home enthusiast?
Keep it simple and manageable and know where your food is coming from. I like to cook simple traditional food at home.

What do you eat when you are home?

Homemade pasta, fruit, produce from the garden and locally sourced biodynamic lamb. Not all this in the same meal, obviously.