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!