Christian's extensive career has led him around the world, and all the way back to his hometown of Canberra. With the establishment of Pulp Kitchen Christian is showing what such a wealth of knowledge and experience can bring to even a neighborhood restaurant.  

On completion of his chef's apprenticeship in the early nineties, here in Canberra, Christian spent three years under the watchful eye of Dietmar Sawyere at his highly acclaimed “Forty One Restaurant” in Sydney. From there, his passion for food, travel and curiosity saw him working in Michelin Starred kitchens in Copenhagen as well as at the legendary 3 star restaurant 'l'Esperance' in Saint-Père-sous-Vezelay, France. It was in venues such as these that he was able to work alongside some of the worlds finest Chefs. 

Inspired by what he had seen and learnt throughout Europe, Christian joined the Four Seasons Hotel Group and it wasn't long before he found himself back in Paris for the opening of restaurant 'le Cinq', at the Four Seasons Hotel “George V” in 1999, which was also awarded 3 Michelin Stars. Following this, Christian was instrumental in the opening and establishment of numerous Four Seasons Resorts and Hotels throughout the world including the Middle East and Europe.  

Christian became Executive Sous Chef at the Four Seasons Hotel, Dublin in 2002 where he was relied upon to prepare and present menus and functions for Europe's elite. It was whilst working here that he received the prestigious “Certificate of Recognition” (the 2nd only at the time to have been awarded) from Chaine des Rotisseurs, Bailliage de Londres. As well as many other accolades and letters of commendation. 

Christian returned to Canberra and established Pulp Kitchen in late 2006 at the Ainslie shops. Christian has published several articles through the “Canberra Times” since returning, copies can be found on this website. 
 

“Like many young chefs I spent a large part of my career working hard to make my food more intricate and complicated, with Pulp Kitchen I have realised that pleasure can be found in simplicity”