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What attracted you to your current position?
After being in club industry for 10 years it was time to move on and take up a my first head chef position
What is the most enjoyable part of your job?
Coming up with new menu ideas and running the kitchen and producing fresh food and seeing happy customers.
What’s the most irritating industry buzzword? (eg passionate)?
Aussie Gold.
If you could give your 18-year old self one piece of advice what would it be?
Don’t waste so much money on cars
What was your worst ever job?
Cooking and cleaning sometimes it’s the only job l have ever had.
What do you bring to the TGs kitchen?
A good working environment and fresh food
What’s your signature dish on the menu?
I don’t have one I think just having fresh ingredients and presenting good quality food is the signature of the venue.
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