What first lured you into the kitchen?
I guess what first attracted me was the background of cooking and the adrenalin of service. I could never sit behind a desk all day, I need something that enveloped the day wholly and offered a more visceral experience. I love going to the markets and getting my hands dirty. I love new things, new creations and once I dipped my toe in the pond I had to dive in. I just love it. I have a passion for food and a thirst to create.

Do you have a favourite food-related memory from your childhood?
Eating pineapple cores on my grandmother’s balcony while she cooked down the pineapple to make pie. Oh the smell that used to envelope the house was amazing. It’s just one of those experiences that has stuck with me throughout my life.

What is it about Italian-style cuisine that you love?
I love the homely feel about Italian cooking and the raw feel of creating good food. I love the natural flavours that come out in Italian cooking. They don’t change food, they enhance the flavours but they don’t deconstruct it. Italian food is about turning fresh produce into something special. I also love the homely and welcoming aspect of it.

You have cooked for some pretty big names in the culinary-world, what was running through your mind when you were plating food for Matt Moran?
You can’t publish what was running through my mind! I guess I was just thinking are all the flavors right? Will they like it? But you know what, chefs are generally really casual and just enjoy being cooked for. You tend to put more pressure on yourself than what’s necessary.

What do you consider to be your greatest career highlight so far?
Opening Cucina Vivo has been by far the most challenging and rewarding highlight thus far and I’m sure there will be more to come. I think opening a restaurant is the most challenging thing a chef will ever do in the industry. We came up with about eight different versions of the menu before we decided on lucky number nine. The process involved a lot of tasting but we’re incredibly proud of the offering so it was all worth it.

Do you have a go-to recipe that you pull out when you’re really trying to impress?
It depends on who I’m trying to impress, I think just cook what you’re good at and get all the flavours right. When I’m at home I like to cook Thai food from scratch, there’s something about the complexity of the flavours that really resonates with me.

What inspires you?
I’m inspired by the great produce and great people that I have around me. I love having people around me to bounce ideas off because then they suggest things and it becomes almost like an unstoppable creative session. Of course there are failures and minor successes but we keep trying things until we’re happy, and then we try something else.

How much has the culinary landscape on the Gold Coast changed from when you first arrived?
I’ve only been here for 5 years so for me it’s only changed a little but it’s definitely going in the right direction. I think the Gold Coast is maturing in the same way that Brisbane did around 2000 and now it’s become a boomtown of food. Restaurateurs on the coast are beginning to take risks now and people are accepting of the new establishments.

What is your philosophy when it comes to food?
Fresh is always the right way to go but I always try and use Australian produce.

Can you share any cooking tips with our readers?
Try and get out of your comfort zone and try new ways and different techniques to cook. If you’ve been cooking from one cook book for a while now, go out and get something that is completely different. Experiment with sous vide style of cooking, it’s basically cooking under pressure in a temperature controlled liquid but it can be done at home with some amazing results.

What’s one foodstuff you couldn’t live without?
Good Australian seafood!

If you had to choose one meal to eat for the rest of your life, what would you choose?
I couldn’t tell you, food is such a big part of what I do it would just be too hard to decide! If I had to, I’d say something like toasted brioche, smoked bacon and truffled eggs.

What’s the best advice you’ve ever received, in your career or life?
The harder you work the more you will receive.

What’s your personal definition of success?
Success for me comes in all forms – first I have to be successful within my family life and that in turn will make me successful in my career. If I’m happy at home it’s easy to come to work and focus 100%.

What are your essentials for a well-spent weekend?
Barbeques and a swim at the beach. I try not to cook on the weekends but I can’t help it. Cooking on the weekend is different because I have more time and no stress so I can try different things. It’s a leisurely experience.

Any secrets on where to get amazing produce on the coast?
Burleigh Farmer’s Market is pretty good.

Only a Gold Coast local would know that… you can buy fresh prawns off the trawler at The Spit.

FAVOURITE WEEKEND SPOT TO:
Perk up … Byron Beach Cafe.
Relax … By the pool.
Dine … The Fish House.
Indulge … Seduction.
Be inspired … Miami Marketta.