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Head Chef at Cutty Sark Bar & Restaurant in Brisbane, Australia.

My style has developed into an eclectic mix of modern twists on traditional combinations, which comes from my experiences competing in the Bocuse d’Or and my time in London and Spain.

My philosophy is the continuation of perfection from the kitchen right through to the front door, and working with a passionate team with a goal to exceed expectations and impress with every aspect.

I believe there is more than one way to achieve a finished product, we need to explore possibilities, marry styles together and learn by experience.


As a young chef i have immersed my self in kitchens with mentors working under
3 Michelin Star Emmanuel Renaut (Flocon de sel) France
2 Michelin Star Paco Roncero (La Terraza Del Casino) Madrid
1 Michelin Star Javier Aranda (La Cabra & Gaytan ) Madrid
Bonito Daniels & Ian Howard of Sir Richard Branson's Virgin Roof Gardens in London
Executive Chef Martin Latter (Brisbane Convention & Exhibition Centre)

I gained a lot of respect for sourcing ingredients as well as the techniques of working with them. So, when creating recipes for the restaurant menu I visit the markets and contact suppliers on several occasions until I have what I am looking for, then develop the menu from these seasonal ingredients.