Biography

 

1970 Norman was born. His family owned and managed a restaurant in Bangkok. Their goal was to produce fresh Thai food for their patrons. This concept had an impact on Norman, it inspired him to learn the secrets of incorporating fresh ingredients to produce culinary masterpieces. From an early age Norman desired to become a master chef.

 

1988 Norman arrived in Australia with his family. Little after he arrived, he was then trained by Australia's Hospitality & Tourism Standard & Commercial Cookery. He later graduated in the early 90s

 

1992 Norman commenced work as a chef de partie at the Diamond Beach Hotel Casino in Darwin (London based company. Years after he commenced work at the MGM Grand Casino (US based compamy). He also had experience as a Head Chef in the Italian and Greek restaurant in Darwin.

 

2000 Norman commenced work as a Senior Sous Chef at The Stamford Grand Hotel in Adelaide, South Australia (Singaporean based company). While working their he played a key role in modernising the style of cooking that was produced.

 

2002 Norman followed his dream and developed a seafood restaurant with the Blanc Group. The Blanc concept was then created which was a first in South Australia. The concept was to cook elegant, contemporary food for the South Australian market. To Norman, Blanc isnt just a restaurant, its a brand of having a "Superior Dining Experience". The attention to detail and the use of quality produce are what gives Blanc that special something. This style and concept has made Blanc an annual award winner in the South Australian Restaurant Association from 2004-onwards and the best seafood restaurant in Australia in 2007 and 2010.