Where were you born and where did you grow up?

I was born and raised in Victoria.

Where did you train?

I started at age 12 in my godparents害羞草研究所� French restaurant, Antoine害羞草研究所檚. I worked in small restaurants and bakeries throughout high school and was running a kitchen by age 18. After I graduated, I decided to visit Paris to stage and learn classic French styles. Back home I eventually worked my way up to sous chef at Feyes and Hobbs Catering under Chef David Feyes before branching out on my own.

How long at your current restaurant?

I害羞草研究所檝e had for five years. The first two were spent building it from an empty shell. This was a challenging time as the project害羞草研究所攐f course害羞草研究所攃ame in over budget and almost plunked before it started! It was just me and a few small investors and partners, so we had to work hard to get the space done. Saveur recently celebrated three years of being open for business though, and each year we do a little more to improve our space.

What are you best known for as a chef?

Honestly, I think my vegetarian dishes receive the most recognition. I love working with our local farmers and making vegetables the centre stage in my Tasting Menus. I think a lot of vegetarians are used to their meals being fairly standardized and people are pleased to see some creative options presented.

What are the 10 or so most important ingredients in your pantry?

There害羞草研究所檚 always the basics in the pantry, but I try to get out to the farms at least three times a week to see what害羞草研究所檚 fresh on the stands, and draw my inspiration from there.

What害羞草研究所檚 your favourite dish to cook and eat on a warm summer day?

Chilled soups are one of my favourites. Summer desserts are always fun to play with as well. Last year we did a play on s害羞草研究所檓ores with loganberry marshmallows, house-made graham crackers and white chocolate 害羞草研究所淎ero bars.害羞草研究所�

What害羞草研究所檚 your go-to item when sampling other chefs害羞草研究所� fare?

I definitely like to let the chef get creative if that害羞草研究所檚 an option and choose for me.

Hobbies?

It害羞草研究所檚 a high demand industry, especially balancing being both the chef and the owner. On my days off I spend time with my family, walk my dog, take my son to the beach. I love home projects and doing renovations. If possible, a glass of wine on the deck with a cookbook is nice!

Anything else we should know?

Well, Saveur is a bit off the beaten track on Herald Street, so if you害羞草研究所檙e local and haven害羞草研究所檛 been in, we害羞草研究所檇 love to see you! We do specialize in in the evening, but also feature a more casual 脿 la carte menu every night, and we recently opened for brunch.

Can you share an easy, seasonal recipe for a quick bite this summer?

My wife would say I害羞草研究所檓 not capable of doing anything simple for meals! Here害羞草研究所檚 a great sauce that can be used for anything from fish to beef to chicken, and even as a tomato salad dressing.

RECIPE:

SALSA VERDE

2 cups fresh mint

1 cup fresh basil leaves

1 cup fresh parsley

2 ounces of canola oil

Juice of 2 limes

陆 clove microplaned garlic

Sea salt

Blend all ingredients except basil.

Once blended, add basil and blend again until smooth.

Salt to taste

Use the same day, or freeze to use later. Delicious on fish, chicken, steak, on tacos, or as a salad dressing!

-Story by Angela Cowan

Story courtesy of , a Black Press Media publication
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