I have been a long time lurker and finally decided to join the Cheftalk. I left Europe for US in 2005 and left US for Australia in 2010. Currently I am the Executive Chef of a winery in picturesque Hunter Valley , NSW. I have worked as an Executive chef in 2 continents , I have lot of high end Hotel , private club and fine dining restaurant experience.
I was really fortunate enough to be mentored by a 3 Michelin star restaurants former sous chef and other 2 well regarded , award winning chefs. Now I am trying to give back as much as I know to my cooks and apprentices.
Having worked with "old school" chefs in really high stress environenmets I am hoping that my staff are not going through what I have gone through.
I am a big fan of Japanese Knives, sustainable food , food history and self sufficiency ( We are working on our onsite farm for my Restaurant now , I have fresh supply of eggs everyday )
I am hoping to contribute to this board and also hope to learn new things as well