2008 Tasmania State Finalist
Restaurant: Smolt, Hobart
By the time I am 35 …Right now, I want to take every chance I can to develop my knowledge and skills as a young chef. I want every opportunity, in any way it comes – locally, nationally and internationally.
Drawing on every experience, I want a successful business that is known for quality and integrity – creating passion in the local industry and energy amongst its producers.
Using my business, I want to teach and encourage young chefs to stand up to the challenges of the industry and aim for success of the highest standard…