Food Wine Sleep

Born in Burnie, schooled in Burnie, my passion for cooking started when I was quite young by just watching my mother cook her delicious traditional recipes – sponge cakes, gateaux, biscuits, apple pies, pies, jams, Xmas puddings, lamingtons, sauces, relishes, preserves and the ever so traditional pavlovas and meringues.

As a young boy I loved watching her cook and cooking with her but the best part, for me, was always licking the spoon.

It was this passion for cooking that grew and took me to study at Launceston’s Drysdale Institute of TAFE for Chefs.

After completing my studies and my chef’s Apprenticeship I worked in Launceston and Hobart before returning to the North West Coast of Tasmania. There I worked my way around various hotels and restaurants. I then arrived at Boat Harbour Beach Resort where I stayed for three years, working as a sous chef under, and alongside, many well travelled and experienced chefs.

Now 29 years of age and in my 12th year of cooking, I am working at Lemonthyme Lodge as Head Chef and have been here for 3 years.

I pride myself on using only the best local, freshest, seasonal produce to produce the best colours, texture and flavours in my food. I endeavour, with interest and excitement, to create stylish, modern and seasonal menus with crisp, cold and warm earthy foods (subject to the fertile Tasmanian season)

I do this with the support of my beautiful French wife, who I met and fell in love with at Lemonthyme Lodge.

I have since travelled to France on many occasions and have spent time travelling throughout the country of France, tasting and experiencing the country’s fine history and culture of food.

With the support of my wife, Celine, and our young family I have brought back my inspirations and experiences to Lemonthyme Lodge and incorporated them into the menus.

Travel throughout France has inspired me to develop and learn more about food in general and produce some very interesting and tasty dishes – some with French themes --- like the Tassie Fresh Souffle with dill Burre blanc butter sauce. Using the freshest Tassie ingredients, this entrée is superb. 0r my hand picked Native Purple Pepperberry Pavlova.

Food is like Life. There is always a new challenge or combination of flavours to try and have.

Enjoy! Bon Apetite!