Born into a family of Chefs, with both my late father and uncle being highly accomplished cooks, I have very early memories of food, cooking and kitchens. It wasn’t until the age of 20 however, that I decided to forge my own path into the world of cooking professionally.
I was lucky enough to learn and hone my craft under the tutelage of my Dad, Micheal Hemming, where I worked under and alongside him to complete my apprenticeship. A few years down the track I find myself fortunate enough to be the Head Chef at The Barker Hotel.
Without question the biggest influence on my cooking are my childhood memories and things I learned from my Dad. Dad taught me how to cut the perfect steak, the secrets to making a flavourful soup, how to infuse spices into curries and even the secret to making the world’s best sausage rolls. I am also inspired by our amazing local suppliers and their high quality produce, my own dining experiences both at home and abroad, as well as the wealth of knowledge from my unhealthy cookbook addiction.