Antwan’s interest in cooking started as a child living in Guyra, “cold man’s country”. Initially taught the country arts of relish, jams and scones by his grandmother, he’s been working in professional kitchens from country to coast since he was 16.

“I love it. I love the team work, the atmosphere and the rush of being a chef, passing on what my nan and other chefs have given me, to the younger staff here looking for a career in hospitality.”

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