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


At Clifford Wallace we have a range of highly experienced and well regarded chefs that will take your event to the next level. Contact us here to find out more information.