Instead of molecular cookery we prefer to call it techno emotive cuisine, as it uses the latest techniques but still trys to evoke emotion from the diner.
What keeps you going? Coffee, Corona.
Advice to future chefs? Learn to crawl before you can walk, spend years learning the basics before trying more complicated cuisine.
Favourite kitchen tool? Clifton Waterbaths.
Most controversial menu item? Curried Marshmallows (with King George whiting and carrot consomme).
Favourite thing about Melbourne? The weather.
Most useful cookbook? Roast Chicken and Other Stories by Simon Hopkinson.
Early influences? Raymond Blanc.
How does it feel having a two-hatted restaurant? It will feel better when it's a three-hatted restaurant
Career you would have pursued if you had not become a chef? Something in the film industry.
Career turning point? Opening my own restaurant.
Favourite sport? Football (soccer).
How can we keep attracting young chefs into the food world? Don't ask me I'm just a cook.
Countries travelled to this year and what you learned? UK, France, Remembered how cold winter in Paris is.
Obsession ingredient? Salt.
Purveyor tip? Be nice to your suppliers and they will be nice to you