Melbourne-born, Shaun has had a global career, working across Australia, Sri Lanka and Singapore, before moving to Kokomo, three years ago. Working predominantly from Beach Shack, Shaun specializes in Mediterranean and modern-Australian cuisine. Inspired by fresh, local produce, Shaun loves to showcase local ingredients; from yellowfin tuna to black pepper caramels, coconut, papaya and lemongrass. His menus are derived daily, championing the local produce.
We Asked Shaun
Q: Who or what inspired you to become a chef?
A: I was influenced from a young age by my grandparents, as my grandma was a pastry chef. As I rose through the ranks, my influence was enhanced by that of Neil Philips (Le Gavroche) and Phil Wood (ex Rockpool).
Q: What is your favourite dish that you like to showcase on your menu?
A: Freshwater Prawn with citrus butter and Kokomo herbs, grilled in the Josper oven.