History

I was working at the supermarket down here when I was at school and I worked a second job turning steaks around at Kalimna, and I knew then, when I was 17 that I would have a restaurant in Lorne, it was that simple.

I guess I work the way I do now because I've been doing it for so long. You know you do an apprenticeship with somebody, and you learn your basic cooking techniques, I was lucky enough to work under a really really good French chef who was very technique involved, and then you grow from that.

I was educated by Helen Stewart, and she taught me that you have to have fresh ingredients, a hot plate and the dish has to be seasoned.

My mantra is: 'There's the way you learn, your way, and the better way' so you're constantly evolving your techniques to make it better, faster, cheaper. Also work harder, faster, longer, cheaper. It's the Mantra.

Well I spend all my money eating and dining and that's it, drinking wine, doing that stuff. Food is fashion, you go in and see what is fashion at the moment and then you gradually evolve your own style, and I reckon being comfortable enough to be able to do that takes owning your own restaurant at least ten years.

The restaurant has a history here, we're now looking at third generation diners we've been catering for in Airey's and here, who've been coming here for years and years, some 18 years.

I think children are an important part of dining, they should be educated as diners, and as I say, we're onto third generation of diners now. I see a correlation between children who eat adventurously and go on to become seriously successful in their careers.