• Age 18, worked at Michaels, Brisbane.

• Age 20, worked at Level 41, Sydney.

• Age 21, moved to Marbella, Spain to open new venture with Spanish family friends.

• Age 23, moved to Switzerland. Worked for Anton Mosimann at Chateau Mosimann in Olten, Switzerland, then got diverted to his private restaurant, Mosimann in Belgrave Square, London. Was there for a year and a half.

• Was then handed a menu by a young German chef that was head of the French Laundry, Napa Valley, California and immediately applied for a job.

• Age 25, went to New York to work at Per Se, French Laundry's sister restaurant (French Laundry was getting renovated at the time).

• Went back and worked at French Laundry for a year.

• Left the States and went to Bermuda for 6 months - private dining to wealthy residents.

• Saw opportunity back in Brisbane to reform Urbane, located in the city.

• Left Urbane after a year and went back overseas to Spain to work at El Bulli.

• After the free stint of work, came back home briefly, only to head back to New York for a month and briefly staged at WD-50.

• Came home in 2008 via California and staged at Providence.

• Worked at Buffalo Club, Brisbane in 2009. Achieved Chef of the Year, Restaurant of the Year and the only 3 stars in Brisbane from the Good Food Guide Queensland.

• Later achieved Best New Talent 2010 from National Gourmet Traveller Awards.

• Currently in throws of starting a new restaurant in Brisbane.