What were your favorite foods growing up?
I loved Fridays as my mum would get fresh seafood from the local fish market for dinner that's where my passion for seafood started.

When did you decide you wanted to be a chef?
At the age of 12, very young but I knew that's what I wanted to do.

Where and when did your career in food begin?
When I was working in a local pub collecting glasses. The landlords son was a head chef in a hotel in Maiden Head just outside London. He invited me to work with him there for a couple of weeks to see of I really want to be a chef...there was no looking back!

If you didn't become a chef, what would you be?
I wanted to be a firefighter when I was about 10

Who/what has shaped your cooking the most over the years?
I pull a lot of inspiration from Japan. Their approach and respect to food is just amazing. Also I work under Tetsuya Wakuda for 7 years as his executive chef. This really taught me the fundamentals of Japanese techniques and flavors.

How would you describe your cuisine?
Modern Australian driven by seasonality and the best quality seafood of Australia's pristine waters.

What influences your cooking style and particularly the menu at your restaurant?
I have a passion for seafood and by business partner is a well know seafood provider which is a match made in heaven. We have a close working relationship were we talk daily on the market and what the fisherman are bringing in.

What are your favorite culinary weapons in the kitchen?
Multivac Vacuum machine not only for cooking sous vide but also for its other applications for example removing the air from gels and sauces. Also it keeps my kitchen organized and helps with storage by allowing me to keep you fish in ice slurry before service.

What is your favorite secret ingredient?
Dashi Kombu. I use it in my stocks and sauces.

What is the one rule or value you try to instill in all of your staff?
Respect your produce, colleagues and the equipment.

What qualities do you look for when hiring cooks for your restaurant?
Passion and the love of food

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
Everything is ok on our menu as it's not weighed down excessive calories we try to cook with that in mind, as many people these days don't want to fill stuffed when they leave the restaurant.

What was the most challenging meal you had to make? Why?
Having to cook a 9 course Degustation Menu in Hong Kong with very little assistance and an underwhelming kitchen.

What was your worst restaurant disaster?
Seeing a chef going up in flames.

What is your least favorite food?
Anything processed

What is your beverage of choice?
Wine.

What are some recent dining and culinary trends you have been observing?
Texture and how it is apply in different techniques we are experimenting with fish skins right now and seeing how we can make them more interesting. Also the texture they give
you when making them into a broth.

When you are not eating at your own restaurant, where are you eating?
For the best sushi I go to Yoshi. Otherwise I just go to Fratelli Fresh for simple Italian inspired food with amazing produce.

Which foreign country inspires your style most?
Japan & Spain

What was the most spectacular meal you have ever had?
I spend a week recently in Japan and everything was just amazing.

What is your best cooking tip for a home enthusiast?
Read the recipe before you start at least twice!

What do you eat when you are home?
I eat simply, usually a piece of fish pan roasted with lemon, organic vegetables. Simple braises, one pot wonders.