My name is Lex.

Been a chef everywhere from a 5 star resort hotel, European bistros and Chinese restaurants from places all around Australia and North America.

When I first started my apprenticeship, I could barely fry an egg (although my instant noodle skills were pretty good); and now I’ve been trained to make staff meals out of absolutely nothing.

But my journey has only just begun; learning about food and this industry takes a lifetime, and that’s why I love my job.