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My first memory of being in the kitchen and around food is baking with my mother on weekends for family visits, and the feeling of creating something beautiful from basic ingredients still amazes me. My father was also hugely passionate about food and loved to cook, he made great stocks and soups! When it came to choose my career, there was no question. I love food, I love cooking, it was a natural fit.
Seasonal, simple, local, identifiable flavors and compositions. I draw on my travel experience through South East Asian to add oriental influences on some of my dishes.
Gordon Beale’s, legendary beef steaks, guaranteed to surprise and delight even the most dedicated of tomato enthusiasts. Picking up extremely fresh snapper or the occasional kingfish from “Apatu Aqua,” a small longline fishing company in my hometown. Yuzu citrus, straight from my garden is spraying free and local.
Kingfish, sweet potato, chives
Roquette flowers, preserved lemon
Caper beurre noisette
Positive energy, open mind and listening ears! Our team is our greatest asset, they follow us in everything we do, we take the time to hear their ideas and perspectives, we work together as a team to achieve the best results together.
Don’t make it too complicated, be with your family, involve them. Don’t stress and enjoy your time.
