Born? Croydon, London, UK.

Education?  Completed year 11 in Canberra and then started chef apprenticeship in London.

Best kitchens worked? Burj Al Arab, unbelievable experience for four years.

Favourite cheap eat? A good pizza.

What keeps you going? Satisfaction of producing restaurant quality food for large volumes consistently. Gym and coffee!

Advice to future young chefs? You have to be passionate about what you do or you will not survive and achieve your goals.

Favourite thing about Melbourne? Great job in a food-cultured, best city in the world.

Most useful cookbook? Jamie Oliver home cooked meals for my wife.

Early influences? Chef Jean Christophe Nouvelle. We worked together in London.

Favourite kitchen tool? Fry pan, you can pretty much cook anything in it.

On classic vs modern cuisine? You cannot beat classical flavours with modern presentation.

How can we keep attracting chefs into the food world? More TV cooking shows to show off our great industry.

Obsession ingredient? Good olive oil.

Purveyor tip? Best quality best price.