Full measure of hard work
"As a young chef it is important to compete - I have entered the Lexus Young chef of the year award twice, Nestlé Golden Chef's Hat, Blue Flame and the Daryl Cox Memorial Trophy and I do recommend all of them." Adam D'Sylva
Born? Melbourne, Australia - Heritage Italian/Indian.
Education? Xavier College (VCE), Box Hill TAFE (apprenticeship).
Best kitchens worked? Hilton Melbourne, Ocha Japanese Restaurant, Pearl Restaurant, Longrain Melbourne, I've also worked in Italy and Hong Kong.
Favourite cheap eat? Pacific House in Richmond.
What keeps you going? Passion for cooking.
Advice to future chefs? You need to love your job as it reflects in your work. You need to put the hard work in to get the rewards.
Favourite kitchen tool? My sushi knife.
Most controversial menu item? Endangered species or mistreated live produce.
On hearing about the competition, what made you enter? To measure myself against the best young chefs of Australia.
Most useful cookbook? Larousse Gastronomique - it's the kitchen bible.
Early influences? My grandmother, mother and auntie and growing up in a rich and diverse ethnic culture.
Career you would have pursued if you didn't become a chef? Professional golfer or landscape gardener.
Career turning point? Working for Geoff Lindsay at Pearl Restaurant. He has been a fantastic mentor to me.
Favourite sport? Golf.
Obsession ingredient? Whatever is fresh and in season.
Being a Lexus Young Chef of the Year finalist and what you've learnt? It has been a fantastic experience and journey which is opening many doors. It has been a career highlight winning the state finalist category twice.
What would you suggest to a chef thinking about entering Lexus Young Chef of the Year? Go for it, it is a great opportunity.
Can different decisions make or break being a chef? Your passion is what will make or break you as a chef however, the decisions you make can affect the path you take.
Sharpest tool in the rack Clair Feig from Melbourne's Richmond Cafe and Larder.