As chef de partie at the Brasserie Restaurant in the Hilton Adelaide, Michael is responsible for bringing the hotel's ambitious Seriously South Australian food promotion to life. This means that he is working his way around the state- region by region- to source specialised produce and prepare dishes for the Brasserie menu that present each locale in the most complimentary light.

To succeed, Michael's task is to intimately understand the differences between foods from the various regions. And to do this Michael encourages his kitchen crew to go out and get in touch with the land.

Creating the Seriously South Australian core menu of 17 dishes from across the State took about three months of planning, tests cooking and comparing. Michael must also include a list of specials every two months from a specific region, and the pressure of presenting worthy regional signature dishes has built his accumulated knowledge and contacts with food suppliers.

It is a busy schedule for the young chef to maintain, with a lot of challenges ahead to keep sourcing superior produce and maintain the high standards that the regional menus have established, but Michael feels equal to the task!