Cooking has been my joy and passion since 1996. I was immersed in a cuisine and culture that believed cooking came from the heart. I believe without zeal and belief,  a dish is like planet earth without oxygen. Having served over 16 years in kitchen operations and progressed into Executive chef-Chef-de-Cuisine roles for the past 8 years, I felt the need to forge a path of teaching and mentoring young chefs in my brigade as well as consult in various sectors of the food industry  

I have had the opportunity to work with some of the leading chefs in the industry throughout australasia along with some high profile restaurants and businesses. This keeps me in good stead to draw on real experiences. I want to share those valuable lessons learnt over the years by sharing my recipes, skills and experiences to the enthusiastic culinary cook

Putting together recipes, techniques and cooking fundamentals that might be of help to any desiring cook has be my driving force 

Through my stories and research I want to offer my mantra on how to value produce and turn a humble ingredient into the hero of that dish. Hands-on tips from the stove are an added bonus 

Chefs are artists and cooking is an expression of their inbuilt creative streak that manifests itself



As a chef,  an individual also needs to have a natural innate curiosity about food and different cultures, accompanied with absolutely no fear of failure. Fear can permeate its way into your cooking. Just go for it and if you mess up, try again! it’s not the end of the world

 The success that I pride on is finding the perfect balance between being able to do and accomplish all that i wanted to do in my career and being able to find the happy medium

 Over the years one crucial ingredient in this recipe of wanting to be a top draw chef in this industry is,  apart from your love for food,  a clear understanding of your motives is essential. That's how you earn your stripes and be someone in this wide ocean of an industry



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