Chef to kings, world leaders and dignitaries when he worked at Al Rawdha Palace in Bahrain. Now catering to our fussy palates as Executive Chef at Conrad Treasury, Brisbane.
What’s your favourite:
Word: passion
Drink: Bollinger
Fruit: sliced mango and berries in cardamom syrup.
Place for a holiday: Domaine de Andelys and Saint-Saturnin near Avignon (a wonderful retreat with two Michelin stars).
Website: too many to list, especially with food and wine. I surf so many as I am constantly on the lookout for new produce and suppliers.
Thing to eat for breakfast: I cook a simple breakfast. Sour dough, Adams bacon, grilled asparagus, haloumi, pesto and rocket with Heike's famous scrambled eggs.
Way to spend Sunday afternoon: a picnic: Bollinger, shadows of Blue Gympie goat’s cheese, tapanade and my sun dried relish.
View in Brisbane: the river at New Farm at 5.30am and the city on my evening run at dusk, as the lights turn on in the high-rises at Eagle Street pier.
What’s your middle name – does it have special significance? Andrew, and with nine brothers and sisters I think they were running out of ideas, ha ha.
Do you still have anything from your childhood? Very fond memories...
If you could live anywhere, where would it be? I have lived in 12 countries and still think Australia is the most beautiful.
What can’t you live without? Heike, Bollinger, and my daughter Shakirra.
