First published on 11 May 2011. Updated on 3 Apr 2012.
If you could do an apprenticeship at any restaurant in the world, where would it be?
Perhaps Boulangerie Lebois in Tokyo, or any similar French style bakery which incorporates Japanese creativity.
What is your favourite restaurant in Sydney apart from your own? De La France on George Street, open 24hours, 7days.
Who is your culinary hero? A local pastry chef from my hometown, Nick Schwarz, helped me to enjoy making food as much as eating it.
What is your least favourite job in the kitchen? Juicing passion fruits.
Favourite chef's tool? Either a spoon or a pastry card.
Anything you can't/won't eat? Nope, nothing
What was your food epiphany? When I was quite young, watching a TV show about a royal banquet, I learnt that you could be a chef that just makes desserts.
What would your Death Row meal be? A dessert degustation.
Best food tip for Sydney diners? Arrive on time for your booking.
What do you cook at home? There are often days in which I don't have to cook at home so when I do have to it's with ingredients I purchased on that day.
What was the thinking behind the dish you created for the Time Out Taste Test? I like the idea of carrot cake, incorporating a vegetable into a dessert, and wanted to see how far I could take a dessert using carrot as a core ingredient.
What was the Time Out Taste Test like to participate in? The service day is actually quite fun - everyone enjoys seeing each other succeed and was a friendly atmosphere. However, the preparation for it is long and hard.
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