In conversation with Andy Bunn
Café Sopra @ Fratelli Fresh
Born? England.
Education? London City and Guilds.
Career highlights? Lanesborough Hotel and Halkin Hotel in London, Lynwood Café and Fuel Bistro in Australia.
Favourite cheap eat? Buzo and North Bondi Italian Food serve simple food that I love to eat.
What keeps you going? Lots of well made coffee.
Advice to future chefs? Eat out a lot and travel as much as you can.
Favourite kitchen tool? My manual coffee grinder that I use to freshly grind black pepper.
Favourite thing about Sydney? Sydney Football Club.
Most useful cookbook? Anything from Marcella Hazan.
Early influences? My mum, she always made home cooked meals for our large family.
Career turning point? Making scones in home economics at school.
Career you would have pursued if you didn't become a chef? Footballer. [Soccer]
On modern vs classic trained chefs? What is a modern trained chef? Every chef should have traditional training.
Favourite sport? Football. [Soccer]
Ingredient obsession? A toss up between tomatoes and eggs.
Purveyors tip? Buy the best you can within your budget.
What are the three wow factors in place at Café Sopra?
• Atmosphere - vibrant and buzzy.
• Menu - uses the best of Fratelli Fresh's produce.
• Service - friendly and knowledgeable.
Sharpest tool in the rack Clair Feig from Melbourne's Richmond Cafe and Larder.