Other than Dubbo where else have you worked? Tamworth, Coffs Harbour, Cessnock & Brisbane.
Why did you become a Chef? It was a real dream of mine ever since I was a teenager. I love the pace, the excitement of how things change daily. It is never a bore.
How many hours per week do you spend in the Kitchen? 40-60 hours sometimes more
What do you like most about creating delicious food for people in Dubbo? You have the ability to be able to change and experiment.
What culinary changes would you like to see in Dubbo? I would love to see the Restaurants, Cafes, & Pubs all offering something different. It is slowly starting to happen which is great to see.
What do you love most about Mother Clucker Eggs? Mother Clucker Eggs are amazing! consistent in size, flavour & colour. The owners are amazing passionate people who really care about offering their customers an amazing product. Best of all they are Local.
Why did you choose to use a pasture-raised free range egg over the other types of eggs available (i.e. caged, barn laid, shed based free range)? Consistency, flavour & colour. The way in which the chickens are treated, it's as though they are part of the family.
If you had to choose a career other than being a Chef what would it be? Honestly, I have never thought about it. I have been in a Kitchen for 17 years. I started at the bottom and worked my way up. I really haven't looked back.
When you are not cooking for us, what do you enjoy doing in your spare time? I have 3 beautiful girls, Lillyanne (7), Bianca (5) & Chloe (3). They Keep my wife Amanda & I very busy. I do love playing sport (hockey, squash, golf) when time permits.