Lochlainn’s story begins and stays close to home, reflecting his deep connection to the South Coast. Born and raised in Windang, he has dedicated his life to building a career in the kitchen, fuelled by a willingness to embrace challenges. 

Starting as a dishwasher at a local Mexican restaurant, Lochlainn climbed the ranks, eventually becoming a cook. 

“It wasn’t something I prepared for or planned,” he admits, recalling his days as a university student working in kitchens part time. It was the fast paced environment, the camaraderie, and the adrenaline rush of the kitchen that convinced him to take a break from university and pursue cooking full time.

Lochlainn is currently completing his apprenticeship through TAFE and expects to graduate in June. His time as an apprentice has been transformative, exposing him to new culinary techniques and broadening his skills. Now working at Miss Arda in Kiama has also been a pivotal experience. “This restaurant is very different to anything I’ve done before, even in Sydney,” he says. “It’s share plates, time management, and a completely different mindset.”

Recently, Lochlainn earned a place as a finalist in the Proud to Be a Chef competition, a prestigious developmental program designed for aspiring chefs. The competition will take him to Melbourne, where he will train with some of the best chefs in the world, participate in workshops, and showcase his skills in a final cooking challenge. “It’s more about growth than competing for me,” he explains. “I want to learn, network, and push myself out of my comfort zone.”

For the competition, Lochlainn chose to create a dessert, an area he acknowledges isn’t his strongest but one he’s determined to master. “Desserts require precision and creativity, and I feel it’s beneficial to challenge myself in areas where I can fail and still learn.”

Lochlainn’s time in the kitchen has also taught him the importance of teamwork. With a small crew of three, the relationships are close knit, and communication becomes second nature. “You build strong relationships, and we all understand our roles - it just works,” he says.

Looking ahead, Lochlainn hopes to travel to Europe, particularly to immerse himself in specialist dessert courses and refine his craft. “That’s high on my list,” he shares. “I want to experience the culinary world and grow into a well-rounded chef.”

While he spends most of his creative energy in the restaurant kitchen, Lochlainn also enjoys experimenting with seafood and desserts at home. “There’s something about the stainless steel in the workplace kitchen that switches my brain into creative mode,” he laughs.

Lochlainn’s journey, from washing dishes to competing among Australia’s best young chefs, highlights his dedication to the craft and his unwavering passion for learning. As he continues to grow and refine his skills, the South Coast can be proud to have him among its culinary talents.