Graeme was given his first taste of life in a working kitchen when he took an after school job at the local bowling club. While working there, Graeme had a chance encounter with a former Rockpool employee who offered to put Graeme’s name forward to Neil Perry as a potential apprentice.
After spending the first year of his apprenticeship at XO in Sydney, Graeme was transferred to Rockpool on George Street. When Spice Temple and Rockpool Bar & Grill opened in Sydney in 2009, Graeme was part of the opening teams of both restaurants.
When the opportunity arose to move to Melbourne in 2012 and be involved in the opening of Rosetta Ristorante, Graeme jumped at the chance. As Senior Sous Chef, Graeme helped bring the vision of this new restaurant to life. In 2014, Graeme was given the opportunity to move across to sister restaurant, Spice Temple. It was here that Graeme was encouraged to embrace his maternal Chinese roots and immerse himself in the world of Asian cuisine.
Less than a year later, Graeme was promoted to Head Chef. He took the reins at the age of 30, making him the youngest Head Chef in the company.
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