The 21-year-old from Brogo is working at The Aylesbury restaurant in Melbourne’s CBD, which opened in December and has already received rave reviews for its Spanish-style fare.

After finishing his apprenticeship at Mimosa Dry Stone restaurant south of Bermagui last year, Clancy headed south on the promise of a job with Pietro Porcu, best known for presenting hit SBS television show Italian Food Safari.

But things didn’t go to plan.

Three experienced Italian chefs had just arrived at Mr Porcu’s restaurant, and Clancy found himself a long way from home, without a job.

“That was pretty disappointing because I’d travelled a very long way,” Clancy said.

“Pietro was very apologetic, but now it’s all worked out for the best, because I’m loving being at The Aylesbury.

“I think I had a great grounding in my apprenticeship, but it was still a pretty sharp learning curve,” he said.

“The restaurant had only been open a couple of months, we’d had some reviews and everybody seemed to be coming in to try it out, so it was flat out.

“We do everything from scratch and a lot of our own butchery, so after I got the hang of working with the whole carcasses I pretty much spent the first week butchering.”

Now, Clancy has graduated to a number of other sections in the busy kitchen.

He also works on what’s known as the “chef’s table”, which is situated directly in front of customers, who can watch everything he’s doing and ask questions.

“I’ve learned so much. I really like that interaction with the customers and I also enjoy just putting my head down and working at a bench in the kitchen when I have to.

“I’m also not scared to ask if I don’t know something, and then once I’m shown I try to just get on and do it with minimal fuss.”

Head chef and owner of The Aylesbury Jesse Gerner said Clancy was “nailing it”.

“He is great – he joined us right in the middle of the rush, put his head down and helped us get through it all,” Mr Gerner said.