What’s a guilty pleasure food or ingredient you secretly love?
A really good sausage roll. I’m an Aussie — it’s in the DNA. Give me flaky pastry and a savory filling and I’m a happy man.
What’s your favorite drink to pair with a meal — or to unwind with?
I love a great glass of wine!
What’s one skill or technique that sets you apart as a chef?
I have a knack for coaxing maximum flavor out of simple ingredients. Whether it’s grilling, roasting, or slow-cooking, I love using heat to develop depth without masking the ingredient itself.
What’s a cooking “rule” you love to break, and how do you make it work?
People say you should never mess with classic dishes — but I think classics evolve. I’ll take a traditional recipe and sneak in a seasonal twist or a brighter flavor. As long as it’s balanced and delicious, I’m all for breaking a rule or two.
What’s the most surprising thing about your kitchen that people wouldn’t expect?
How organized it is. Behind the scenes my kitchen is dialed in. Everything has a place — it makes spontaneity possible.
What’s your definition of the perfect dish? Does it prioritize flavor, presentation, or something else entirely?
For me, the perfect dish hits three notes: incredible flavor, beautiful texture, and a sense of seasonality. Presentation matters, of course, but if it doesn’t taste brilliant, what’s the point?
What (or who) are you most excited for at Palm Desert Food & Wine?
I love the energy of this festival — passionate cooks, great food, and an audience that really cares. I’m excited to see what the other chefs are bringing, reconnect with friends, and meet the guests who make the whole thing worthwhile.
If you had not become a chef, what other career path would you have gone down?
Probably something active — maybe I’d have ended up in sports, or running some kind of outdoorsy business. I’ve always loved working with my hands and being on my feet, so anything that kept me moving would’ve suited me.
