WHAT IS YOUR FIRST FOOD MEMORY?
Going over to my grandparents' place for a traditional Sunday roast with all the trimmings.
WHAT IS YOUR FAVOURITE MEAL?
Tacos. I love the freshness, texture and anything spicy. La Cholita is my favourite. I like the environment there.
WHAT KITCHEN GADGET CAN YOU NOT LIVE WITHOUT?
I'm not much of a home cook, I eat out a lot or I eat at work.
I may be a little biased but the rum Old Fashioned that Dwight makes here at The Butterworth is outstanding.
WHAT WAS THE LAST BOTTLE OF AUSTRALIAN WINE YOU DRANK?
Paul Nelson's GMT was really interesting, from Denmark.
BEST CHEAP AND CHEERFUL?
Annalakshmi, run by the Indian community of WA. It's a giant buffet - you just go in there, eat what you want and pay a donation of what you like on the way out. They're giving something back to the community and it's just a great spot - you rock up, you get a nice big fresh curry, cordial and watch the traffic on the Swan go past. Excellent.
WHAT WAS YOUR LAST OMG FOOD MOMENT?
I've just had a pork belly curry at Cookie in Melbourne which was awesome - really tasty and unusual.
WHAT MUSIC DO YOU LIKE TO EAT BY?
It depends on the environment. I like to eat in places with a bustling atmosphere, so anything that suits the space is fine with me.
WHAT IS YOUR ONCE-A-YEAR FOOD INDULGENCE?
Scrambled eggs with fresh Manjimup truffles. We normally get a little truffle from Manjimup Truffles, put it in with the raw eggs in a container and let it sit there for a few days so the truffle flavour infuses through the eggs. We make the scrambled eggs on some nice fresh sourdough - it's just out of this world.
BUCKET LIST RESTAURANT?
The French Laundry. I worked on cruise ships for 15 or so years and I've been very lucky and fortunate enough to go to some of the best restaurants in the world - that's just one I've never managed to get to. The whole idea of the Napa Valley and Thomas Keller just really appeals to me.
WHAT DOES BEING INVOLVED IN THE GOLD PLATES MEAN TO YOU?
It's giving something back to the industry that supports us so much. It gives us great feedback we can then to use as a training tool for our staff and obviously if you're lucky enough to be a finalist or to win an award then the marketing kudos from that is outstanding. We get to train our staff and give them something to strive towards. It's a massive reward for them.
WHAT DO YOU THINK ARE THE MOST IMPORTANT FACTORS IN SATISFYING YOUR CUSTOMERS?
Just that genuineness and sincerity of service - having staff who actually like to be there, want to be there and are happy to serve. We want to be a venue where we're hospitable and we can just say "Yes". If somebody walks in and says we don't have any hollandaise sauce on the menu but can they have some, sure, it's not hard for us to do that.
BEST BURGER?I can't go past the blue cheese burger from Jus Burgers.