The MasterChef alum on creating a complete dining experience at KOI Experiential, his new KOI Dessert Bar in Melbourne, and the creative inspiration behind his culinary vision.
What drew you into the dessert world?
When I was 14, I would see my Mum create a lot of desserts and experiment quite a bit at home. She also had an amazing collection of cookbooks, which got me curious and excited about the fine dining side of desserts.
Your most memorable or rewarding career moment?
Kicking off KOI Experiential in Sydney in 2022. It’s been a bit of a rough ride, but it gave me the chance to run a 12-seater restaurant where I could let my creativity loose, no holds barred. It was not just a creative win for me but also a moment where I really grew into my style.
What sparks your inspiration when creating something new?
You can’t force creativity – it just doesn’t work. Having a theme helps keep things on track. I like to pull ideas from everywhere: colours, art, and stories. I’m working on this dessert dining concept called ‘reflections’, which is influenced by everything seaside – shells, pebbles, rocks. It’s about capturing that coastal essence.
How has coffee played a role in your dishes?
I’ve been playing around with cold brewing to get a strong, clear coffee flavour. One challenge I’ve faced is making an entirely white tiramisu that still packs a solid coffee punch. I’m experimenting with distillation to extract the coffee flavour without any of the colour, trying to create a dish that looks simple but surprises you with its depth.
How do you ensure a memorable experience for your customers?
At KOI Dessert Bar, it’s all about the first impression. We aim to wow our customers with our display cakes, which are all about vibrant colours, different textures, and bold flavours.
What’s next for you?
I’m looking to build my dream restaurant in Indonesia – that’s the big plan. Having focused on desserts so intensively over the past five years, I’m ready to broaden my horizon and deliver a full dining experience. Australia’s been fantastic, but I reckon Indonesia’s where I can really push the boundaries and establish myself further in the industry.
This article appears in the February/March 2025 edition of BeanScene. Subscribe HERE.
