THE FULL STORY

I started my culinary journey at a young age, but officially began my career as a Chef in 2000 at a 5-star seaside resort in Lorne, Australia.
Working in a bustling restaurant and a large function center, I gained valuable experience alongside international chefs sponsored by the resort.
During this time, I was fortunate to compete in the prestigious Daryl Cox culinary competition for two consecutive years, consisting of Victoria's top 16 hotels apprentices.
Afterward, I transitioned to another hotel specializing in seafood, where I faced intense demands, working 90-hour weeks during the tourist season.
I honed my skills in high-speed cooking, serving 400-600 covers daily.
Following this experience, I joined a fine dining restaurant at Peppers Resort in Hepburn Springs, overseeing breakfasts, lunches, and the pastry section in the evenings.
Throughout the next few years, I explored a diverse range of kitchens / styles including hotels and even a 24-hour pizza shop where I cooked pizzas as early as 5 am.
Notably, I joined a gastro pub called Sawyers Arms as a Sous Chef, where I focused on saving money for my venture to Thailand.
Selling all my belongings, I moved to Thailand and secured a Head Chef position on the picturesque island of Koh Tao in an Australian-themed bar / restaurant.
There, I created daily menu specials and also was called to start a new menu for the largest resort on the Island.
In Bangkok, I took on the role of Executive Chef at a new establishment, responsible for opening a restaurant, bar, and deli, while managing large functions.
Juggling three different menus and catering to weddings, product launches, and parties from a single kitchen was challenging but rewarding.
Following a brief stint at a Phuket hotel, I returned to Australia to pursue my first yachting job.
While waiting for an opportunity, I gained further experience at a renowned gastro pub in Daylesford.
Became Sous Chef at a Middle Eastern "moorish" style restaurant. This role expanded my knowledge of Middle Eastern cuisine.
Eager to learn more, I reached out to all of Victoria's acclaimed 2 and 3 hat restaurants listed in the Good Food Guide.
This led me to a 3-hat fine dining restaurant and winery, where I worked on hot entrees, amuse-bouche, and larder.
Within a month, I absorbed invaluable lessons in food presentation, incorporating fruit and vegetable juices, fluid gels, and foams into my culinary creations.
During this time, I received an offer from a friend who was Head Chef aboard the 115m M/Y Luna.
Joining the yacht was an intense experience, as we prepared for the first boss trip immediately after a refit.
As the 3rd Chef, I mastered the art of working meticulously, efficiently, and swiftly.
Alongside preparing crew meals for a base of 50, I maintained a pristine galley and managed stock rotation.
I also trained other 3rd Chefs and assisted the Head Chefs.
The expectations for crew food on Luna were exceedingly high, requiring me to prepare delicious meals from scratch in a limited timeframe.
This challenged me to expand my repertoire of cuisines and work much cleaner and smarter.
After my time on Luna, I assumed the role of Sous Chef on a busy charter vessel.
During a 28-day crossing from Thailand to the Mediterranean, I had the opportunity to delve into molecular gastronomy techniques, specifically spherification and reverse spherification using Calcium and Alginate.
This allowed me to create intriguing and delightful culinary experiences.
With over 24 years of cooking experience, I have discovered a passion for the unique experience of being a yacht / private Chef.
The unique nature of the work provides continuous learning opportunities, requiring me to continuously develop my own cooking skill and repertoire with rare ingredients not commonly found elsewhere.
After 14 years of exposure to Thai food living, working with and cooking for Thais I have also built a reputation for Authentic Thai flavours.
After leaving my last Head Chef job after 4.5 years I have been freelancing and am now looking to find my next long term position.

MY FOCUS

As a seasoned Head Chef, my focus lies in continually evolving and refining my craft.
While I have learnt a lot over the years, I remain grounded and open to new ideas and perspectives.
I believe in continuous growth and researching the latest culinary trends and techniques in my free time.
I make a conscious effort to work humbly in a calm and relaxed manner onboard.
This is noted in all of my written references.
I understand that there is always more to discover and that continuous learning is an essential part of my journey as a Chef.

ABOUT ME

When not working I live in a condo in Southern Thailand where I have for 14 years. I tend to just relax, playing basketball or swimming. Occasionally I go through phases of training Muay Thai.
Otherwise I like to go to the movies and the beach, sometimes going on holidays to other countries. I also have a keen interest in software and web development (I coded this site myself).
I go to Australia just a few weeks per year purely to see family. I also enjoy making food at home, particularly Sushi.