This Chef’s passion for fine food and hospitality has been a lifelong pursuit. Trained in Australia, he was Executive Chef for seven years at the Arts Center in Melbourne, a large catering operation involving restaurants, banquets, catering, galas and receptions for royalty and heads of state. Raised in Australia, he always wanted to travel the globe. After his formal education, he proceeded to travel to Europe, notably France to expand on his knowledge of fine cuisine. His dishes combine smoky, seafood pairings, grilled meats and tangy sauces. His ten-year travel journeys have positively made an impact on his cuisine. He has created menus for restaurants in Italy, Montenegro and Martha’s Vineyard.