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Oliver’s philosophy is that food mustn’t be overly complex.
Oliver, born and raised in Melbourne, gained an interest in the industry early in life through the passion of a teacher at school. This led him to cook full time whilst completing VCE. Oliver served his apprenticeship downstairs at the Stokehouse, then moved to Souk in Prahran for a few months before travelling for a year, spending most of his time in London and Greece.
Oliver returned to Stokehouse 6 years ago developing his own style of cooking under the auspices of chef Anthony Musarra. In 2010 he was appointed Head chef of the fine dining Restaurant upstairs. Oliver’s philosophy is that food must not be overly complex. “We as Melbournians have access to some of the best quality products in the world. Most of the time it’s about allowing these ingredients to speak for themselves, with a little help from we chefs to enhance the flavour combinations and artistry on the plate.”
