I grew up in North London at a time when it was considered the food capital of the world. As a young boy I was exposed to the world of food through having social parents who liked to eat out, with friends from different backgrounds who owned restaurants.

From an early age I loved to eat Greek and Italian food because of their simplicity and different flavours. My summers were spent with my mum and sister in Korcula in Croatia and I have fond memories of eating local specialties like cevapi burgers on the chargrill and freshly caught seafood. 

I knew I wanted to be a chef when my parents’ friend - who owned a restaurant - showed me behind the scenes in the kitchen - I was instantly drawn to the pace, the flair, the art and I could see myself working i this environment. 

I trained at the prestigious Westminster College and got my Advanced Diploma in Culinary Arts and when I graduated I worked at the Kensington Hotel under the direction of the Executive Chef Marco Pierre White.

I then worked in Austria, followed by France in one of the best restaurants in the world - a Michelin starred dining space inside a five star luxury hotel in Eze, . It was a trial by fire - I  spent my first two weeks in the hotel basement cleaning artichokes and baby calamari. After proving myself, I was invited to work upstairs in the main kitchen where I created dishes that were fresh, local and seasonal and inspired by the Provençale Mediterranean style. 

When I returned to London I worked at Harrods and then under Gordon Ramsay in the Barclay Hotel as a junior sous chef.

At age 24 I went travelling and on a whim ended up landing in Fremantle and just knew this would become my home. I was fortunate to work as a head chef and executive chef at a number of great restaurants before I started my own business.

Here I am, would you like to dine with me?