Executive Chef, ANZ
I have over 25 years experience working in the hospitality industry and joined Unilever Food Solutions as Executive Chef for Australasia in 2007.
New Zealand born, I have traditionally trained as a chef in my native homeland and completed my training in Australia.
I have gained considerable experience working within the hospitality industry and worked in a wide variety of establishments in Australia and oversea including boutique brasseries, caterers and fine dining restaurants. In face, one of my greatest achievements was as the Head Chef of Milsons Restaurant, when we were awarded a 'Chefs Hat' in the Sydney Morning Herald Good Food Guide in 1997. I am also an assessor at Le Cordon Bleu Australia, assessing industry apprentices.
I have a real passion for food, it is a fantastic medium to work with, what I love most is you can give a group of people the same ingredients and each person will create something completely different.
When asked what I like most about being a Chef - "I love the diversity, and culture of the kitchen, Chef's speak a unique yet common language".
I enjoy surfing every day; riding my motorbike and love spending time with my wife and two children.