Our Chef

I grew up around cattle farms in Queensland, around Roma, Mitchell and Wallumbilla.  During childhood, I had to learn mustering, branding, grading cattle, the works. I also had the privilege of being from a food orientated family. My grandmother was a fantastic cook, who taught me a lot about the old school basics. Something I still believe in. I also got my love of everything meat from those days, learning how to cure meats, pickle pork, corn beef, even dry age our own meats in the meat locker. I learnt all these skills from my grandparents

I started my apprentice ship in 1992 at what used to be Queenslands top fine dining restaurant, Michaels Riverside Restaurant. I worked there until 1998. I then moved up north to Port Douglas where I really learnt what it is to be a head chef from Bill Conway at Salsa Bar and Grill. Then I moved to Sorrento in 2003 and we won our first chefs hat at Lime Bar and Restaurant. Most recently in Melbourne I was the Head chef at Sloaney Pony in Port Melbourne from 2007-2009. There we won Best Venue Victoria (Metropolitan) and runner up in Best Restaurant. We also were reviewed by Stephen Downes in the Herald, receiving 17/20. I am now back in Melbourne, bringing my knowledge and love of anything and everything meat to the Hotel Metropolitan.