Everyone has a different journey to find their life’s passion. For me, it started when I had the fortune to land as a junior chef in Boathouse in Sydney, a restaurant with two Chef hats and known as one of the best Seafood restaurants in a city of seafood. Working my way from a line chef, to junior sous and eventually executive sous chef. This was the moment when it became clear that my life was going to be centered about food.
From Boathouse and over the next 10 years I had the honour of cooking in the Sydney fine dining scene. I learned the secrets of Thai cuisine from Martin Boetz at Longrain. From there I spent a year as sous chef at Pilu refining Sardinian with head chef Giovanni Pilu. I put the skills I learned from those masters to use for five years as Head Chef at Katering, one of Sydney’s premier boutique catering firms. Boutique catering gave me the chance to serve people in their incredible homes, rural properties, luxury yachts and work premises to produced high end restaurant style food with a high level of professionalism.
Scud was created out of desire to provide this experience to Prague. Scud has a focus on Thai food which has always been a passion of mine since Longrain. Scud has cooking classes available weekly, a special 6 course dining experience every Friday night and can cater for private events. The soul of scud is sharing and bringing people together with food. Let me give you and your guests an experience you will never forget.