To me food shows everything. You can’t hide bad cooking. That’s why I am fascinated with what I do. I was raised outside the hills of Detroit, Michigan and started as a busboy when I was 16.
Within two weeks I was transferred into the kitchen. The noise, atmosphere, and culture caught me and I have never looked back. Early on I was trained back to back by two Maîtres Cuisiniers de France, after that I travelled throughout the States exploring different styles of food and ended up at Eleven Madison Park, where I will never forget my time.
My outlook on food is simple, I want to give an experience which uses all the senses, makes you think but not over think and most importantly, create something delicious to eat.
Seasonality, phenomenal products and culture drive my food, which makes Australia such an inspiring place to work.