Charlie is an earnest young chef, addicted to a life filled with travel and adventure. At only 22, Charlie opened his first restaurant, Atlas Dining in South Yarra, with the grand plan to change its cuisine every three months.

​The audacity of this idea earned Atlas Dining the title of the “Most Ambitious Restaurant Opening” that year, instantly propelling it to cult status. It also thrust Charlie into the culinary spotlight, and just four months in, he became Australia’s youngest chef to be awarded a Chef’s Hat by The Age Good Food Guide.

Seven years on, Charlie continues to be recognised for his exceptional culinary talent and boundless creativity. Charlie’s passion for exploring new culinary frontiers continues to guide his career. He constantly seeks out new ingredients, techniques and cultural contexts to expand his culinary repertoire. His relentless pursuit of excellence and his commitment to honouring diverse food traditions have made him a respected figure in the global culinary community.

Beyond his restaurant ventures, Charlie shares his knowledge and passion through cooking classes, workshops and television appearances, inspiring aspiring chefs and food enthusiasts to embrace the world’s flavours and embark on their own culinary adventures. He also actively supports local farmers, artisans and sustainable practices, emphasising the importance of responsible sourcing and the positive impact it can have on the culinary landscape.

Alongside Atlas Dining, Charlie has since founded two other food businesses:

​Atlas Weekly - a premium meal kit brand that riffs off Atlas Dining’s changing cuisines.

​Meatrun - a premium meat delivery brand that helps connect Australians with Australia’s best quality meat, saving them the hassle of shopping around.