In those days, there was no ‘glamour’ associated with being a chef; it was all passion, commitment and hard work!Michael worked with chefs from other countries, including Australia. Many of these young chefs had a unique and relaxed approach to cooking and this gave Michael inspiration to travel and broaden his experience. He now faced one of the biggest decisions of his career. Either he was to cultivate his experience in ‘classical cuisine’ and head to France or explore ‘new world cuisine’ and travel to Australia. He chose Australia.
In 1986 a whole new world opened up when Michael arrived in Sydney on a working holiday. He got a job at Kables, a three hatted restaurant situated in the Regent Hotel. Michael worked with a team of talented chefs who had a progressive approach to modern cooking.
After a year in Sydney, Michael travelled through Asia, savouring the cuisines of this continent. He then returned to London in 1987 to work at The Ritz Hotel. It was here that Michael met his future wife, Angela.
A year later in 1988, as planned Michael returned to Sydney after his permanent residency was granted. Straight away he secured his first head chef position at ‘Craigend’, a 2 hatted restaurant and one of Sydney’s best. He was only 23.
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