Alan’s passion for great food started at the young age of 16, when he moved to France to work in Michelin Star Restaurants and learn the secrets of great French Cuisine. His career in the UK saw him work throughout multiple award winning restaurants and under such Chefs as Marco Pierre White. Alan moved to Australia in 2013 to work at Homage restaurant in Grandchester where his love for Australian Produce began. Focusing on Farm to Fork dishes, the restaurant won several accolades and its first ever Chef Hat. Alan’s experience at great Australian restaurants includes 2 Hat NuNu’s in Palm Cove, and 1 Hat Tarrawarra in the Yarra Valley. Alan spent 2 years running The Stables at Stones in the Yarra Valley, delivering seasonal degustation menus using only the best of the region’s ingredients. Alan currently works at The Long Apron restaurant on the Sunshine Coast, where he has perfected the combination of traditional French cuisine and great Australian produce. Alan strives to deliver elegant dishes which are both unpretentious and delicious.