Where are you from?
I grew up in the area and went to school at St Mary’s and Marian College in Myrtleford.
I’ve worked around the region, cooking at the Happy Valley Hotel, the Alpine Hotel and now at the Bright Brewery, where I’m completing my chef apprenticeship.
Why do you like being a chef?
I love creating new dishes and experimenting with new ingredients and styles of cooking. I focus on trying to bring local and seasonal ingredients into my dishes.
When I was younger I was always the one at home in the kitchen, helping cook at family functions.
I started my first job as a dishwasher at the Ovens Pub and worked my way up to kitchenhand. That was my first taste of a professional kitchen and I loved the fast paced environment mixed with the creativity of working with food.
What do you think makes a good chef?
A good chef needs to have a passion for food, and that creative spark. The work can become mundane if you’re not given the room to experiment and try new things.
What do you think of Bright?
Bright is an amazing place for both locals and tourists. It has some great local produce and amazing outdoor spots. The markets provide a great connection between local producers and the community here, which is close-knit and full of groups focusing on sports and the outdoors.
Is there anything you would change in town?
Possibly having more musicbased events. I played music early in high school, guitar and keyboard and then moved onto more of the recording and producing side. I even studied audio engineering in Melbourne for a year.
We have so many great outdoor locations and such a focus on tourism, however smaller towns generally don’t get too much exposure to the live music scene.
What do you do outside of work?
I play tennis at the Bright Tennis club, snowboard through winter, train at Bright Bootcamp, as well as running and trail hiking in the hills here.
I played tennis for the Myrtleford Lawn Club in my early teens, but have only recently picked the racquet back up again.
I began snowboarding with the school ski team and have been riding at Mount Hotham and Falls Creek every season since.
Where do you see yourself in the future?
I’m hoping to further my study, gain more knowledge and experience so I can add to my cooking.
Apprenticing at the Bright Brewery under head chef Doug Badrock has really opened up many opportunities, and set a great work/life balance.
Bright is an amazing place to live and work and I’m planning on sticking around the area.