Oliver started making coffee when he was 9 years old in his father's restaurant, and hasn't been able to stop. He claims to be the 'Caffiend'.
His passion lead him to develop strong relationships with other Australian coffee professionals and he is proud to be part of that community.
Some highlights of his recent travels include judging, and in a small way, mentoring the 2015 World Barista Competition champion; Sasa Sestic. Judging barista competitions, Oliver says, helps him "keep in touch with innovation in the coffee industry and allows him to taste the most delicious and interesting coffee in Australia".
During a coffee exploration trip to Ethiopia in 2015 Oliver was inspired to start roasting for himself. Traveling to the original birthplace of coffee, meeting farmers and international exporters expanded his understanding of the coffee world and further solidified his obsession with finding the most delicious coffee.
Needs more salt. Season those eggs. Where's the coriander & lime?
The understanding of flavour was another important skill that Oliver picked up while working in his dad's restaurant. In his early 20s he helped Jared Ingesoll run the Sydney institution Danks street depot. While there Oliver learned how to run his own cafe, while Jared was writing two cook books and starring on TV cooking shows.
While at NuNu in Palm Cove, Nick Holloway helped Oliver solidify his understanding of the importance of flavour, colour, texture and temperature on a plate.
Oliver's philosophy on flavour is understanding and balancing the components of sweetness, acidity, bitterness, saltiness and umami.