FRESH PRODUCTS, NEW CULTURES AND CHEFS WHO LIKE TO EXPERIMENT.
Describe your culinary style and philosophy.
KEEP IT SIMPLE AND LOOKING PRETTY.
What drives you / makes you get out of bed to work?
What is hot on your menu right now?
ASIAN FUSION FOOD AND SUMMER GRILLED ITEMS.
What makes a great menu?
VARIETY, CREATIVITY AND SIMPLICITY.
What special products are you using right now?
RIGHT NOW ITS FRESH PORCINI , CHANTERELLE AND ASPARAGUS
SEASON, SO WE ARE USING THEM A LOT.
Which country has produced the greatest experience
for you and why?
NEVIS, SIMPLY BECAUSE OF THE DAILY DRIVE TO CREATE
SOMETHING FROM VERY LITTLE, FOOD CAME ONCE A WEEK AND
THE MENU CHANGED EVERY DAY SO IT WAS A CONSTANT BATTLE
TO KEEP THE MENUS INTERESTING AND INTRODUCE A LITTLE
VARIETY FOR THE GUESTS. IT WAS A WONDERFUL LEARNING
EXPERIENCE IN AN ENVIRONMENT THAT HAD NO BOUNDARIES
ON THE CREATIVITY. WE HAD TO LITERALLY DEVELOP A CARIBBEAN
CUISINE OF OUR OWN.
What is key in the career development of an aspiring
chef, who wishes to work internationally?
LEARN IMMENSE AMOUNTS OF FLEXIBILITY, PATIENCE AND
THE WILLINGNESS TO ADAPT QUICKLY TO NEW CULTURES, LANGUAGES
AND WAYS OF LIFE. YOU SHOULD SACRIFICE A COUPLE OF YOUR
HOME COMFORTS IN RETURN FOR A CHANCE TO TRAVEL AND LEARN
NEW STUFF AND DEVELOP YOURSELF AS A CHEF.
If you are not a chef what would you be doing?
WITHOUT A DOUBT A MILITARY PILOT, EVERYONE LOVED
TOP GUN RIGHT.
What question would you like to see asked of another
WHAT THE HELL MADE YOU TAKE UP COOKING AS A CRAZY
WAY TO EARN A LIVING.
What is your ambition?
TO GET BETTER AND TO PASS ALONG A LITTLE OF WHAT