I grew up in Gympie, where the food scene was nothing special – cafés, pubs, and bistros ruled the town. My mother, aunts, and grandmother were excellent home cooks – this is where my food interests began. Childhood memories consist of large tables of food, mainly fresh seafood and a pig on the spit. Food has always been a large part of my family. It brought us together and would be the canvas for a good time.

Influences: My head chef and mentor Graeme McKinnon and I had a connection that fast-tracked me through the ranks of the kitchen. I qualified after 2 years, and 3 months later became his Sous Chef at Apple Tango.

Ingredient of choice: My favourite ingredients are spices. They add so much flavour to food, and I think they are underutilised in kitchens.

I fell in love with cooking at the age of seven. My mum introduced me to the basics, and since then I’ve cooked for world leaders at the G20, as well as the royal family, and the Dalai Lama. I’m looking forward to representing Queensland at the World Skills National Competition in 2016.

Influences: I’m inspired by all the people I’ve worked with throughout my time in the hospitality industry. They’ve all taught and supported me in everything I’ve done.

Ingredient of choice: I love using spices and Japanese ingredients because the different flavours enhance any dish.

I fell in love with food at an early age. My next door neighbour was a chef, and I would often go to his house and cook with him. When I was 18 I decided to pursue my dream of becoming a chef. The first time I worked at a 300-plated function and my first night doing 190 steaks are some of my most memorable moments so far. I want to travel around the world and learn every country’s style of cooking, so I can adapt new things into my own style.

Influences: My major influences are Steven Daniels, Gordon Ramsey, and Aaron Cude.

Ingredient of choice: My favourite ingredients are pork and soy sauce.