Following my training in Japan and New Zealand, I worked throughout the Asia Pacific region – in China, Fiji and now Vietnam – learning the secrets of each country’s culinary traditions.
I like to apply the techniques I have acquired in ways that surprise, opening up a whole new world of possibilities for fresh local produce. Herbs are my favourite ingredients. They bring so much flavour and aroma to a dish.
I also find satisfaction in passing down knowledge and encouraging young talent. I’m fortunate to be part of a great team of chefs. I want to make sure that they enjoy their work and get everything they can out of it. A dynamic working environment is the key to success.