What’s your inspiration?
I'm inspired by the challenge of bringing great local produce to customers through a range of dishes, which are suitable for functions starting from 10 up to 600 or more people.
Must-try dish on your menu?
Duo of pork. This dish showcases a range of cooking techniques using a slow-braised belly of pork, a pulled pork dumpling and creamy mashed potato. I'm really proud of this dish, and recommend it for your next function!
Sum up your cooking style in three words.
Seasonal, modern, interesting.
Local produce to eat now?
There are plenty of different varieties of beetroot around at the moment. We’re currently serving a golden and red beetroot terrine, which is going down well.
Do you prefer to eat in or out?
I like dining out – when we go out as a family we always like to try new places and cuisines. I particularly enjoying introducing my daughters to new tastes and textures.
A local chef you would like to meet?
I'd love to meet Cornish chef Paul Ainsworth, as I have an interest in his style of food and have incorporated some of his cooking techniques in my dishes.
Top tip for budding chefs?
However hard your day may be, never give up – there is always light at the end of the tunnel. Remember: a chef at any level is always learning.
Favourite food gadget?
I love my dehydrator – it’s so versatile and always in use.
What’s the most unusual thing you’ve cooked/eaten?
When I was based in Sembawang in Singapore for six months, I grasped the opportunity to try local cuisine. To this day, myself and fellow crewmates are still unsure what we ate!
Favourite foodie joke?
What do you get if you cross a dog with a daisy? A Colli-flower…