His Aquacasian cuisine brings together both celebrated and inspired dishes from Comoros, Madagascar, Maldives, Mauritius, Seychelles, Sri Lanka, Reunion, Indonesia and Western Australia.
Having a deep, respectful, and loving relationship with nature has always been a part of me, something that has defined me and nurtured my passion. I grew up in a small village in Austria and was surrounded by nature. We had no television or playroom; there was no community centre or playground. When we wanted to play, we went outside and played with sticks and stones, and let our imaginations be our guide.