Can you tell us a little bit about yourself?
I was raised in a family who often used fire in cooking processes so adopting American style BBQ techniques in my spare time felt second nature. I went on to create my own unique bacon by combining Italian pancetta and Texas style Low & Slow methods.
As one half of our multi award winning BBQ team Smoke & Steel (with Dane Cowan) I have a great time travelling nationally and internationally representing our State. I have been strongly influenced by David Chang, Aaron Franklin, J. Kenji López-Alt & Nathan Myrhvold.
