Get to know me better
more skills than most chefs, passionate, excited about food creativity, unique palette
I am a professional chef of 23 years experience, 14 years qualified, 8 years head chef, worked in fine dining as an apprentice, trained in Sydney under Stephen Hodges & Greg Doyle at 'Pier' Rosebay, 'Rockpool' Neil Perry, 'Bills' Liverpool st. Bill Granger, 'Salt' Luke Mangan, 'Glass Hilton' Luke Mangan.
I have done my own catering at the Bronte Surf Club, have run numerous cafes on my own, worked at Perisher for a season, have worked in a bakery on the south coast.
Very skilled in many cultural food cuisines, cost control, time management, very good with people and communication with solving problems.
Over all I'm a very passionate chef who delivers the best and outstanding food to my customers and clients.
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