Core Values & Principals
Coming from a two hat restaurant Sous Chef role has taught me a lot about the creative process. Every dish that evokes a memory or emotional response started off with an ‘A’ grade, quality ingredient before passion, technique and commitment were applied.
My time as a stagier at Noma-Sydney reiterated the importance of ‘connecting’ whilst deriving produce inspiration locally. As chef sourcing unique ‘quality’ produce is a top priority and at the core of Wild Forage Australia’s philosophy.
ATTENTION TO DETAIL
Im driven to keep discovering and searching for new flavours and ingredients to create from. I am very approachable and want to see the local food industry excel improving our local food product.
I do not see myself as a businessman as such, I’m a foraging chef providing direct support to my peers. I pick weekly to restaurant requirements and operate a strong ‘open door policy’.
Holding a Degree in Environmental Management Ecology & Conservation and a Post Graduate Diploma in Environmental Science I bring a unique ability to identify unsuitable foraging environments. I have field experience conducting waste water quality analysis and have worked on eutrophication of lakes and river ways causing algal blooms.
I am conscious of roadside particulates and the impact of heavy metals settling on vegetation. I have been involved on sand dune restoration mangement planning with council and have assisted in dune planting programs to improve slope stability.
This knowledge forms an important approach to my foraging etiquette.
As an environmentally and socially conscious business-Wild Forage Australia recognises the potential impact that its activities can have on the environment and surrounding communities. In recognition of potential risks, finding new and improved ways of conducting our daily activities is essential going forward. In seeking to achieve best practice, I as the owner commit to achieve 3rd party independent verification of my businesses environmental an social sustainability commitments by 1st April 2017.