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Chef Chris has a passion for working with seasonal native Australian ingredient and experimenting with simple modern techniques, particularly meats and fish.
Chris's culinary journey has seen him working in a range of venues in Sydney, well-regarded restaurants such as Yering Station Winery in Melbourne and currently based in Brisbane, where he has established himself as a full-time private chef and caterer.
Cuisine specialties: Modern Australian
A kiwi born Samoan with a diverse but simple approach to cooking. Using fresh and local produce - “ getting involved with local farmers and what they offer is so important to me as a chef”.
His biggest inspiration while growing up would be his mum and dad. Their traditional ways culturally and spiritually have been a huge part of his life and something he likes to express through his dining experiences.
Currently, Head Chef at Wild Canary in Brookfield also worked as head at The defiant duck, The Jetty Oxford and Seavine Bar & Kitchen.
Cuisine Specialities: Modern Australian, Asian
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