We had a chat to one of our superstar chef’s about hospitality, Sydney and comfort food.
Please introduce yourself and tell us your role in the company:
I’m a casual head chef/event chef but I’m adaptable to many different scenarios
How long have you been with Clifford Wallace?
About 4 months
How did you start out as a chef, what drew you to the culinary arts?
I started in Michelin restaurants and worked all over Europe. I went on a trip to France at 11 and after that I always wanted to cook French food and travel!
What is your favourite thing about being a chef? What do you find most challenging?
I enjoy people and chefs are good people and generally strong characters. The most challenging part for me is running kitchens short staffed
What is it about being a Chef in hospitality and events that you love best?
I really enjoy being a chef as there is a good sense of achievement when making dishes from scratch, the hard part is balancing it with your family life
How do you drink your Coffee? What’s your favourite comfort meal?
Strong & skinny flat white, and anything Thai
What do you love most about living and working in Sydney?
You are never too far away from a beach or somewhere nice and leafy to relax
How do you relax after a big day?
Craft beer & British comedy
Who is your role model and why?
Robin Williams as he battled with depression and still made people smile