What are your favourite Sabato ingredients? Caraibe chocolate,  Forum chardonnay vinegar, boquerones, snails, Amarelli liquorice powder - all of these ingredients are of the highest quality and are ideal for my style of cooking.

What's your favourite thing to cook when you're at home? Roast chicken or steak with pasta. 

What makes Sidart a successful kitchen? Passionate staff, committed and hard working chefs make a successful kitchen.

Best advice for someone wanting to get into a kitchen? Ensure you have passion and dedication for food and dining and the will to work very hard.

What's your guilty pleasure, food-wise? KFC's wicked wings and foie gras.

Sweet or savoury? Sweet and savoury. 

Where are your favourite destinations to dine? Sydney and Melbourne have been my main inspirational cities, I am looking forward to discovering many more dining destinations.

Favourite international cuisine? Thai and Italian.

Three words that sums up your cooking style? Innovative, artistic, refined.

What's your ultimate comfort food? Pizza from That's Amore.

What's your favourite drink? Chardonnay.

How has your cooking style evolved over the years? I continually strive to strengthen my flavour combinations and modern techniques.

What's the best thing about NZ food? Produce driven, lots of international cuisine influences. Easily obtained gourmet and high quality ingredients.

If you could cook a meal for anyone, who would it be and what would you cook? Peter Gilmore, my nine course tasting menu at the restaurant.

If you weren't a chef what would you be doing? Travelling and dining or playing cricket.

What's your signature dish? I have two, chocolate textures and the Roquefort cheesecake.

Favourite tool of the trade? Sous vide equipment.

What's your favourite seasonal produce? Celeriac.

Sidart 283 Ponsonby Road Ponsonby Auckland Tel (09) 360 2122 view website



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