“I first started cooking [professionally] when I was 17 at Hog’s Breath; I got hired as a dishy and slowly worked my way up. From doing dishes to doing burgers, I got all the way up to doing the steaks — nice, big, fat steaks. I then worked my way across Parramatta and for the last three years I’ve been here and this has been my favourite place to work by far! These are the best group of people I have worked with throughout my entire career as a chef, absolutely! I love them! They respect me, I respect them. No matter where you are in the world, when you get that mouthful of great tasting food, everyone has the same reaction. And to get that reaction [as a chef] is the best, you know?
Nothing beats it. I love cooking but I keep that all as my job in the kitchen; away from work, I channel my creativity into my music.” Five Islands Hotel also has a ’12 for $12′ menu Monday to Saturday, including public holidays — good bang for your buck all-year round. And the venue is the perfect place to celebrate any occasion — birthdays, anniversaries etc — with a spacious dining area, surrounded by a landscaped garden boasting palms and bird of paradise.
www.fiveislandshotel.com.au
