What’s your first memory of your love for food?
Growing up in Sydney was such a mixing pot of cultures and food. Italian, Thai, Lebanese, Japanese, Korean BBQ, visits to the Sydney fish market. I was so spoilt. But I remember going to our local Thai restaurant for my 13th birthday and loving the spicy fresh tastes. I love food from all over the world.
What was it that attracted you to Burghley House?
The possibilities and diversity, from prestigious formal events to delivering great meals to the public in the restaurant, to working with the Head Gardner, Joe on what produce we can get from the estate. The estate team are such a great bunch of people to work with, it is a real pleasure being here.
What do you love most about your job?
Why the food of course! But equally working with people. You are only as good as your team, so I take great pleasure in developing teams and getting the best out of my team.
What’s your favourite dish on the menu?
I love what we have done with the autumn menu and utilising as much of the Burghley produce as we could. If I had to choose a favourite is would be the ‘slow braised Burghley muntjack venison croquettes with celeriac and apple slaw’. It sums up what I am trying to do here, amazing estate produce that looks and tastes amazing.
Where do you draw your creative inspiration from?
25 years of work in the industry across many different sectors from hotels, clubs, banks, law firms, corporate head offices, societies, gardens, collages. I have had the privilege of working in some amazing places with some truly gifted people so am picking the best of my past experience and marrying that to my creativity.
If you could serve a meal to anyone, who would it be and why?
I would serve a meal to all the people who have inspired me and taught me over the years, my parents, a couple of former bosses, some of my chefs from the past, one specific schoolteacher and my wife Aurelie. They are the reason I am where I am now.
What are you most proud of in your career?
Seeing the people who have worked for me in the past achieve their goals and get the position they wanted.
Who is your biggest supporter?
My folks.
What would you want to have as your last meal?
Sashimi, I can’t get enough of it. Or maybe fried ceps with garlic and parsley on sourdough toast. Sorry I cannot decide!
What are your plans for Burghley in 2022?
We have exciting new menus using the best of Burghley produce from the estate and gardens, to create our delicious brunch, beautiful Afternoon Teas and special seasonal dining experiences in The Orangery. We’ll also be giving the Garden Café a new look and offering hot meals, more outdoor seating and selling Burghley produce lamb and game to the public. We will also look to host more pop ups like the Mexican we did this year; possibly Portuguese chicken, Burghley game burgers, sourdough pizzas... we have so many ideas!