Twenty-six-year-old chef Sean Page's love of food started early.
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He worked in kitchens - including Whaleborne Wharf in Port Macquarie - as a teenager and studied hospitality at North Coast TAFE.
"They threw me in the deep end early," Mr Page said.
Mr Page specialises in modern fine dining.
He has worked at some of the top restaurants in Australia including Brae in Melbourne.
He has now been invited to cook at the International Gastronomic Festival in Yantai, China.
This year is the first year Australia has been invited to join the event organised by the World Senior Tourism Congress.
"It is huge for me, particularly publicity wise," Mr Page said.
Mr Page will be cooking a range of Australian dishes including kangaroo.
He will be sourcing his products from Lorne supplier Barbushco who grow Australian native bush foods on their farm.
I love using local products so it is a big chance for me to show them off to the rest of the world.
- Sean Page
"I will be using their lemon myrtle, Tasmanian bush pepper, Davidson Plum and rosella which is hard to produce because of the drought."
Mr Page's dream is to open his own fine dining restaurant one day.
The International Gastronomic Festival is on from May 17th - May 28th.
