During an international career as a chef spanning more than 25 years, my greatest passion has always been to design and implement innovative new menus with creative dishes that utilise only the best seasonal, locally available produce.
I am inspired most when given the opportunity to setup kitchen operations in new establishments, defining policies and procedures for health, safety and hygiene compliance, setting budgets and targets and recruiting and building high performing kitchen brigades. I love to share my knowledge and experience with others by offering training and advice and also inspire passion amongst those around me.
As an Executive Chef, I have been instrumental in restau...