Eddie embarked on his culinary journey at the young age of 16 in Sydney, and has amassed over 20 years of experience in the industry. Throughout his career, he has worked in various boutique restaurants and world-renowned hotels such as Park Hyatt, Andy Bunn and Harunobu Inukai at Galileo Restaurant to develop his own unique style. In 2015, Eddie served as the Head Chef of Savoury and Business Development Manager for the internationally acclaimed Black Star Pastry in Sydney. During this time, he gained extensive knowledge of the intricacies of the culinary business. In 2020, he joined forces with Min Chai to create a brand new concept called Tokyo Lamington.