Australian Chef hailing from Launceston, Tasmania
He began his career working in some of the best restaurants the state had to offer.
With a love for foraging and all-natural ingredients, Tasmania was an incredible beginning and a guiding path for what was to come.
He has been named S. Pellegrino's Best Young Chef of USA 2022-23. He’s currently a sous chef at the 2 Michelin-star restaurant, ATOMIX in New York. He continues to showcase what he learned from traveling all over the world, creating a menu focusing on the unique and diverse inspiration that the city is offering.
He has worked in some of the best restaurants in the world featuring countries such as Sweden, Italy, Belgium, the UK, Denmark, Australia, and South Korea.