After completing his apprenticeship at restaurants such as Meads Gallery in Mosman Park and E’Cucina in Central Park, Phil pursued his passion for real Italian fare at Altos in Subiaco.

A couple of years later, eager to further his career he moved to Melbourne where he worked at Donovans in St Kilda and delved into middle eastern cuisine under Robin Sutcliffe at Owensville.

The opportunity then arose once again to work alongside Brad Leahy at the opening of the new prestigious National Golf Club on the Mornington Peninsula. Here he spent two years cooking for some great Australian icons such as Greg Norman, Leyton Hewitt, John Farnham and Malcolm Fraser.

Full of enthusiasm for travel Phil spent the next two years based in England, travelling Europe and experiencing different cultures and cuisines.

Upon returning to Perth, Phil has found the perfect opportunity to release his enthusiasm and flair for quality modern food, which is of course, Sandalford Winery.