While most 13-year-olds might spend their birthday with a party shared among family or friends, Andrew Mirosch was battling a gale in a small fishing boat.
Always keen on fishing, as a young boy Andrew would try his luck on the beach or off the rocks at Stradbroke Island with his grandparents, or by himself at night.
He always wanted to be a fisherman
But Andrew trained and has been a chef for more than 35 years.
In 1995, he hung up the apron for a fishing rod to follow his first dream of becoming a professional fisherman.
The kitchen lured him back however and still fishing during the day developed a successful seafood restaurant on Stradbroke Island selling plates of his catch - all of his catch, whatever the species or cut.
Andrew is a fierce environmentalist, driven as much by sustainability as by cuisine.
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