Starting his career baking at the age of 12, working in restaurants and studying at Sydney hospitalityschool, 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 of19. EJ then went on to opening a restaurant called The Powder Keg as part owner and head chef at the age of 21.
EJ is now currently the Group Executive Chef & partner for QFW – Quality Food World, who has a range of venues from artisan deli’s, wine bars, restaurants (namely Lûmé that EJ is based at) alongside quite a few food manufacturing factories that he is helping run / set up and work on creative retail & deli products for the Australian market.
They have around 14 factories in Victoria & then also warehouses & staff in every state in Australia & supply independent super market/deli stores and more, from Coles to Woolworths, Harris farm and everything in between.
EJ is currently in the process of opening more venues across Melbourne & Sydney.