About Dean

Since a young age, I have always been better at expressing myself through art. Whether it be, photography, videography or food. One stood out to me a lot more and that was food! There's something about seeing someone's face when the plates are placed in front of my guests then hearing the feedback on how much they enjoyed the flavour combinations, the plating or the creativity of the dish. It never gets old even after doing it for the past 15 years.

The chef I am today

Growing up in a small beachside town called Noosa, Australia. Famous for some of the best restaurants and extremely high-quality local ingredients. I had a head start with my career at the age of 15. Completing my 4-year apprenticeship in two totally different restaurants. One focusing on fine dining, smaller numbers and refined dishes. Then the other in high production but also great quality ingredients. The restaurants taught me two completely different ways of how a chef can be. I had combined those two and set off on a journey to Europe working in the French Alps, and the Greek Islands for two years. After Europe, I returned home with one goal in mind and that was to work within the yachting industry. Since then I have worked on yachts for the past 9 years ranging from 15m-63m, Sail and motor.