23 years in the kitchen. 12 running Australia's top brigades, most recently as Executive Chef at Sofitel Brisbane.

Trained in the most classical French tradition, in Michelin-starred restaurants across Monaco, France, and England.

 

My philosophy is simple, pick the right product and extract everything it has to give.

Nature has handed us treasures and I work to concentrate those flavours, to sharpen and refine them into something precise, intense, and unmistakably fine dining.

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Nothing hidden, nothing masked. Just the pure taste of a great ingredient, taken to its highest expression.

 

That's what I bring to your table, along with culinary stories and a French accent.