I grew up in Wellington, but moved to Melbourne in 2007. I now call Bentleigh East home. Before settling here I worked as a chef around the world, including stints in Canada, England, Holland and Spain. I’ve picked up a bit from everywhere and have perfected my own style of cooking: classic, simple cuisine with French and Italian inspiration. I’ve learnt a few tricks in my 18 years as a chef, even though I only lasted 12 months as an apprentice baker when I started out after leaving school.

Cerberus Beach House is a brilliant place to work. In the one year that I’ve been here it has grown quite a bit and we’re booked out every night of the week. The secret is that it’s all fresh. I use reputable seafood suppliers, which is very important considering 80 per cent of the menu is seafood. In summer, it can be a long working week, sometimes up to 80 hours. Normally it’s only a 50-hour week.

We’re a restaurant as well as a fish and chip shop. The upstairs restaurant seats 50 to 60 people and looks out over the water. The kiosk is on the ground level.

I’m not originally a seafood cook but it has been great working here because I’ve learnt so much more of my trade. I try to focus on simplicity and getting back to basics.

I don’t want people to come in and think the food is fancy; I want to offer value for money. Hopefully this will continue to work and bring us local clientele.

I’ve never been interested in awards or competition. I’d be in it for the wrong reason if that was the case. I love restaurant-quality food with a home-cooked feel, nothing pretentious. I don’t get caught up in trends and mainstream generic foods. My favourite type of food is slow-braised meat.

I plan to open my own restaurant one day, although I’m glad to be here now. You always think you’re ready but as long as you’re learning you’re moving forward.

Cerberus Beach House is open for lunch and dinner from Tuesday to Sunday at Boat Shed 212, Half Moon Bay, Black Rock.