Operations manager/head chef, Bluewater Grill
What do you like most about your job?
The fact that you never stop learning in this industry and passing that knowledge on to other chefs.
Biggest mistake you’ve made and what did you learn from it?
Not being set up for service on time. Set up properly.
Modern Middle Eastern
Favourite Chinese/Asian restaurant?
The Roasting Duck in Northbridge. Fantastic pork belly.
If you had to take guests to a restaurant in Perth other than your own where would you go and why?
Jackson’s Restaurant in Highgate. The food is excellent.
Favourite interstate restaurant?
Dragon Boat Palace, Melbourne. The best yum cha ever.
Favourite international restaurant?
The Waterside Inn on Bray (England). Michel Roux’s restaurant has been instrumental in the development of today’s great chefs worldwide.
What’s your pet hate in the kitchen/your business?
Staff not taking pride in their workplace and not cleaning up after themselves.
Cookbook you couldn’t live without?
Any one of Greg Malouf’s cookbooks.
What kitchen tool would you hate to be without?
My Wüsthof Trident Classic cook's knife.
What wine or wine style are you enjoying right now?
New Zealand sauvignon blancs
If you weren’t doing your current job what would you be doing?
Working and playing on golf courses.