Hospitality is an emotion. It’s about how a place feels. The smell, the taste, the look, the customers dining, the team serving.

You grow – from bodyboarding and surfing to fishing and diving and sailing.

Fast growth, push limits. Others say don’t push too hard. I never understood that. I don’t slow down.

Two colours – Red for the red line, which is where I am usually operating. And warm blue – for water.

“I like the water and I think for me it gives an element of peace and I can connect to this as something I gaze out into the water and I love to be around”

He operates at a fast pace. Enjoys the downtimes when he can grab them – and usually by the water. To sit like this. But it brings me back and I can find inspiration and come back with the solution to the challenge.

Measuring success. It has changed since I was growing up. I had mentors that were generous. They were successful in the way I viewed success and I wanted to learn from them. and from reading books.

I was inspired by Steve Rushmore, founder of HBS Hospitality. He said ‘life’s about setting goals’. And now that’s in my DNA; work goals, personal goals. From annual goals to a daily basis. And tick it off. Goals can change, that’s okay. So you reset and keep going.

I went straight from university to a career that took me around the globe. I could visualise where I wanted to be and what had to be pieced together to get there. And how to have fun along the way.

I worked as if they were my own businesses. But they weren’t. so I brought my vision to others, building their businesses. Round the clock and seven days a week when I needed to.

I’d pick what I wanted, look for the opportunity and find it. It was like choosing and riding a wave.

I moved to another job every two or three years. Going in different directions. But I found the corporate world wasn’t for me. So I analysed it. Sort of scientifically. Like I did maths. Working in Hawaii, Korea, wherever. To learn and grow.

Luckily, I have the support of my wife. We had a child (Darcy).

Eventually, I wanted the flexibility to do what I want, to follow my passions and be near my family. my parents, as they grow older. It’s a critical time. There’s not more time for delays. So I couldn’t work for anyone else, because it would be the exact opposite of what I wanted and needed.

I used to be a chef, but now I cook. My job is problem solving. And that’s that doesn’t stop and start. It’s 24/7. I wake up at night and I write a list. Not just my problems. For clients as well. To turn something around when everyone thinks it’s impossible.

People think I’m always out sailing, on a golf course or sitting in the office playing games. But I’m working on things. Usually, the solution is there – if you have the right team. Bring amazing individuals together and they achieve goals, solve problems. Work together and collaborate.

My current challenge is to cook something that my daughter loves and looks forward to.