How long have you been cooking professionally?
20 years 10 years in Australia and 10 year throughout Asia
What is your most memorable moment since being a chef? Tell us about your experience
The most memorable moments are always opening new restaurants, including just last week opening Clay craft here at The Renaissance Bali Uluwatu. I have been involved in many new openings in the past 5 years, creating something from scratch is always cool.
What is the weirdest request of food that you had to make?
We get some pretty wild request sometimes, I think the weirdest for me to date has been snake sashimi. A guest in Hong Kong about ten years ago asked if we could prepare snake sashimi in my American grill restaurant.
Have you ever thought of opening up your own restaurant in the future?
I think all chefs have thought about opening their own place, I of course would love to but let’s see what the future holds
How would you describe your style of cooking?
My style is relaxed and fun! I believe happy chefs make the best tasting food . I love to play with funky new ways to cook and present food.
When did you realize your passion in culinary world, and what triggers it?
When I was 17 years old I got my first job as a kitchen hand just to make some cash while I was deciding where to go in life, the executive chef said I had a natural talent for cooking and gave me an opportunity to become an apprentice chef . From the first day in the kitchen I knew that it was where I belong and the rest is history.
If you were not being a chef, what career choice would you pick and why?
Maybe a rodeo clown comedian cos I love to make people laugh and I am a definitely a bit of a clown.
What do you do for fun during your day off?
Running on the beach is the way I unwind and clear my mind. Also a few cheeky beers is another thing I quite like doing lol.
What is your most favourite food?
Japanese food, I love soft shell crab maki rolls!
How do you want to be remembered?
I want to be remembered as a creative, relaxed fun loving chef.
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