Sous Vide

This book is dedicated to my wife Elizabeth and our four children, Ethan, Caleb, Zaccheus and Elijah, with whom the sharing of food is an everyday joy.

Trained as a chef in Melbourne, Australia, I have worked in many venues in 17 years at the pass. In my last role as executive chef at Stones of the Yarra Valley, I shared my kitchen with many renowned chefs— including Greg Malouf, Philippe Mouchel, Frank Camorra, George Calombaris and Riccardo Momesso. It was at Stones of the Yarra Valley that I first implemented sous vide cooking as a way of expanding the existing kitchen. After only a short period, I became obsessed with sous vide and the benefits it brought to a commercial kitchen. Sous Vide Australia grew out of this passion and a need to share these amazing benefits with everyone I knew. Since 2009, Sous Vide Australia has grown rapidly and I am often asked to give lectures and training in sous vide cooking and equipment all over Australia.