2006 Queensland State Finalist & 2006 People’s Choice Winner
Then: Restaurant 2, Brisbane
Now: Urbane, Brisbane
By the time I am 35… I will be the Executive Chef of a fine dining restaurant in my home town of Byron Bay. The cuisine will be classical European with modern techniques. It will grow or source its produce from local organic suppliers. However to have the knowledge to accomplish this I will work in Europe and the US for chefs like Pierre Gagnaire, Michel Bras, and Thomas Keller. I won’t return until I’m sous-chef for a three star kitchen. Working for chefs with their level of passion and intelligence will give me the depth of knowledge and skills I need to create a restaurant worthy of comparison to Vue de Monde and Becasse.