What first got you interested in becoming a chef?:

I first became interested in becoming a chef because I was influenced by my grandmother and her cooking techniques. Watching her prepare food sparked my passion for cooking. I was also inspired by the idea of travelling the world and experiencing different cuisines and cultures through food.

Having worked all over the world, do you have a favourite cuisine to eat vs cook?

I have been fortunate to work in different parts of the world, which exposed me to many cuisines. I particularly enjoy cooking Middle Eastern and Mediterranean food because of fresh ingredients, bold spices and traditional techniques. When it comes to eating, I really love Chinese and Thai cuisine for their balance of flavours, variety and vibrant street food culture.

Are there any cooking techniques or ingredients you're especially passionate about?

I'm especially passionate about traditional techniques like slow braising, grilling and fermentation as they help develop deep and complex flavours. I also enjoy working with fresh herbs, spices, olive oil and high quality seasonal ingredients, which allow the natural flavours of the food to really stand out.

How do you think food shapes an event experience?

Food plays a central role in shaping an event experience. It brings people together, creates conversations, and often becomes one of the most memorable parts of the event. Well executed food can enhance the atmosphere, reflect the theme of the event, and leave a lasting impression on guests making the overall experience more enjoyable and meaningful.

What's your go-to dish to cook when you're not at work?

When I am not at work, my go to dish is Chicken Joojeh served with flatbread, marinated in saffron, lemon and yoghurt grilled to perfection. I also love making Pad Kee MAO (Spicy Thai Basil Noodles), packed with fresh herbs, chillies and bold flavours.

 
Outside of the kitchen, how do you like to spend your time?

I love spending time with my wife, our 6 year old son and our Labrador - Drax. We often head to the beach or spend time outdoors enjoying family walks playing with our son and just relaxing together. It's a great way to unwind, recharge, and make memories away from the busy kitchen.

Top 3 Favourite Queensland restaurants?

sAme sAme at James Street, I love their flavours and the fun vibe, The lobster Pad Thai is an absolute must eat. Toscano bar and kitchen, my son loves the pizzas here, but the Tiramisu is the best in town. Tarbouche Mezza Bar great for casual dinner with friends or just a big weekend feed always lively and fun.

What kitchen tool / appliance could you not live without?

A chef's knife, I use it for everything, makes life in the kitchen so much easier. After that i'd say a cast iron pan. Give me these two and I can cook almost anything.

Past or Present, who would you most like to dine with?

From the recent past, Warnie, the guy was larger than life and an amazing cricketer - would love to talk about how he pulled off those insane wickets. Present would be Rafael Nadal, it would be amazing to know about his mindset and how he stays so focused and dedicated, it would be a dream.

What's the best piece of advice you've ever been given? (Either in your personal or professional life)

The best advice I have been given is "Focus on what you can control, not what you can't". It's simple, but it resonates with me. whether life or work, stressing over things you cannot change does not help, instead putting energy into what you can do makes all the difference.

What makes you most excited about joining the Wine & Dine'm kitchen?

What excites me the most is that it's a whole new world for me and I believe "great chefs never stop learning". I am looking forward to bringing my experience, picking up new ideas and helping create unforgettable experiences.