His early forays into cooking with his grandmother set in motion a full time career in gastronomy. It also shaped his ethos: provenance, passion and expertise.
Aside from his grandmother, Culhane has been influenced by some of the culinary greats. He has worked with legendary chef Tetsuya Wakuda in Sydney, Brett Graham at The Ledbury, two Michelin starred chef Pascal Bouvier in the Loire Valley and Guillame de Brun at Patrick Guilbauds in Dublin – whom he credits as being the chef that reinforced the value of quality ingredients and simplicity with them.
He followed in the footsteps of some other great chefs by winning the Roux scholarship in 2010 – Simon Hulstone, Matt Tomkinson and Steve Drake are other notable winners. The scholarship allows the winner to intern at a restaurant of their choosing. Culhane choose to work under the legendary Jean Georges Vongerichten, across his multiple restaurants in New York.
Despite being classically trained, Culhane, like his mentor Jean Georges, has a passion for spice - nurtured by his travels across Asia and his Mauritian wife - and marries Asian flavours with classical technique.
Richmond’s The Dysart Arms is now home to Culhane. Menu favourites like spice roasted pineapple with guava sorbet and chilli salt and salmon sashimi with sushi rice and smoked lime tell you everything you need to know about the chef’s sense of adventure.