I cringe when I think of my performance in school but if I hadn’t dropped out when I was 15, I would not have become a dishwasher at a local café which leads me to start my apprenticeship at one of Australia’s most renowned fine dining restaurants. Culinary arts was my first true love, and after nearly 20 years cooking is still my hobby, and I feel privileged to have my favourite pastime as my career.
As a chef, I implement and pursue a food philosophy which strives to showcase, explore and complement the visual aesthetics of the location.
I use inspiration from the beauty and wilderness of Vancouver Island, combined with world-class local produce and ingredients available from the wider British Columbia area, to bring the landscape to the plate in a clever interpretation of the site’s scents, tastes and emotions. I am a strong believer in the sustainability of the culinary experience, from both environmental and economic perspective, and follow a nose to tail and root to shoot approach to produce.
Any product which is fresh and has been produced in its desired environment is favored every time. I will always try to achieve a full understanding of the product’s life and appreciate the energy and effort that has gone it to getting it to my kitchen.
My signature would not be a dish it would be the drive to provide an experience and environment which produces enjoyment and excitement, both for the guests and my fellow team members.
I believe that there is no right or wrong way to do anything in the culinary world. I teach my staff that before starting any task they should ensure they understand and envision what they are intending to achieve. Once that is achieved the goal is to find the most consistent, efficient and enjoyable method to get there.
