I started cooking 16yrs ago in a small beach town Kurrimine Beach in Far North Queensland where I remember my first job to be on the pot wash all week just to see if the Chef could break me. I continued my apprenticeship under many reputable 5 star Hotel chains and finally ended at Palazzo Versace under Steve Szabo for 4 years. Before coming to Thailand I was in Abu Dhabi at Yas Island Rotana were I assisted in looking after 2 hotels for the pre opening.I have been fortunate to work with some renowned chefs while at Yas Isalnd including Paco Roncero, Pierre Herme, Loretta Fenella, Janice Wong and George Colombaris.Also cooking for Emirati royalty was included in my experience while in the UAE.Prior to going to the UAE I was involved in the pre opening of The Club at Saujana a small boutique hotel in Kuala Lumpur, Malaysia where I found the passion to explore new and different ways to combine different food ideas.I try to select ingredients according to the seasons. Bringing in the very best products from abroad and locally to provide my kitchen team with the best influences. Having the freshest possible produce available is the key and here in Thailand we are fortunate to have such an abundance of fresh and local fruit, vegetables and seafood which makes my job just a bit easier.