Have been a chef in well know restaurants of brisbane for 15years and have recently moved seeking a more sustainable life.
I was trained under a french Austrians chef in a prestigious brisbane restaraunt.
I than went on to travel
Italy...where i learnt by cooking with nonnas the secreta in sauce and pasta and how to turn a passion/love into something we can eat
France...the home of butter, learning the importance of texture and complimentry flavours.Eye opening produce found everywhere and anywhere.
South america....the home of quinoa, learning the art of open fire and food and combining all to caputre the smells and flavours of outdoors brought inside. .
I am passionate about flavour and health big vibrant mouthwaterng flavours, useing sustainble ingredients & practices ..
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