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



I'm loving our roasted snapper at the moment. A zingy dish with fennel, watercress and blood orange, nice and light for summer. Also our new Yamba prawn fried rice, with tom yum, shiitake, egg, chilli and coriander, and our guests are going nuts for our King salmon poke bowl which has just come back on the menu... so much to choose from!



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 other's 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.