What’s your favourite dish on the menu and why?



I’m loving for winter our veal schnitzel with winter slaw.  The salad is super simple, tasty and healthy, a versatile salad of cabbage, kale, mint, aged parmesan and a bit of lemon vinaigrette.



What’s your favourite ingredient to cook with and why?



Valrhona chocolate; such a silky, beautifully crafted product that is diverse as it is luxurious.



What’s the best thing about being a chef?



Coming to work with a cracking team of career chefs, who love what they do, cook with passion & pride for our guests & have each others' backs when it’s go time



3 famous people you'd invite over for dinner?



Thomas Keller; he’s always been a long-time inspiration.

Roger Federer; consummate professional & all around stand up guy. And maybe he could spot me a few dollars.


Remi from ratatouille; one the great cooks of our time 😝



Your number 1 cooking tip?



Actually, do it often; don’t be afraid to try new techniques & combinations that you’re not familiar with.