What is your signature dish and what do you and others love about it?
I have a few but one that is very popular is my stuffed Guineafowl. It’s the perfect combination of flavour and texture, especially when the skin is crispy.
What are three kitchen tools you can’t do without?
A Stick blender, kitchen mixer and my old favourite, my olive wood pestle and mortar.
Do you have any Smeg appliances, if so which ones do you have?
I have a Smeg A3 opera cooker (15 years young and still going strong) kitchen mixer, hand whisk, kettle, and toaster.
What is the most rewarding part of being a chef?
The most rewarding part is watching young chefs learn and master the skills of becoming a chef.
What’s the hard part of being a chef? What keeps you motivated and excited about a food?
I love what I do so keeping motivated isn’t a problem, eating out is always a great way to be inspired. A busy, successful week in the restaurant is a good tonic.
If you had to give one tip, to a home cook, what would it be?
‘Trust your instinct’ – it’s what cooking is all about.