Starting his career baking at the age of 12, working in restaurants and studying at Sydney hospitality school, EJ qualified as a chef by the age of 17. Working through many top restaurants around Australia, such as Aria, Jonahs, Fish Face and Quay to name a few, he became sous chef at the age of 19. EJ then went on to open a restaurant called The Powder Keg as part owner and head chef at the age of 21.
EJ has recently moved on from being the Group Executive Chef and partner for QFW – Quality Food World, who has a range of venues from artisan deli’s, wine bars, restaurants (namely Lûmé that EJ was based at) alongside quite a few food manufacturing factories that he has helped run / set up and worked on creative retail and deli products for the Australian market. EJ is now the Executive Chef of LOTI/St Moritz in Saint Kilda, Melbourne.