About Us

The Story of Filament Fanatic 3D was created

The hum of the workshop is a different kind of rhythm than the ones I’ve known. For over three decades, my life was measured in the frantic ticking of a kitchen clock—the hiss of a searing pan, the bark of orders, and the heat of a service that never seemed to cool down. Thirty-three years as a chef teaches you a lot about precision, but it also wears on the soul.

Eventually, I traded the chef’s whites for the driver’s seat. Now, my days are spent navigating the streets of Melbourne, the steady gears of a bus replacing the chaos of the line. It’s a good living, a professional pace that lets me breathe. But that old itch to create—to take raw ingredients and turn them into something tangible—never really left me.

That’s how Filament Fanatic 3D was born.

In the quiet corners of Melbourne, the heat in my life has shifted from industrial ovens to the heated beds of 3D printers. Instead of prep lists, I’m looking at slicer settings. Instead of plating up a perfect dish, I’m watching a nozzle trace the intricate geometry of a functional part or a piece of art, layer by painstaking layer.

It’s funny how the skills translate. In the kitchen, if your ratios were off, the soufflé fell. In the workshop, if your bed isn’t level or your PLA is damp, the print fails. It’s still about the "recipe." I spend my "off" hours surrounded by the spooling colors of filament, turning digital dreams into physical reality.

Whether I’m designing a custom bracket for a 4x4 or a detailed model that looks like it belongs in a gallery, the satisfaction is the same as it was back in my chef days. There’s a special kind of magic in starting with nothing and ending with something someone can hold in their hands.

I might spend my shift behind the wheel, keeping Melbourne moving, but when the sun goes down, the printers start humming. I’m Brad Anderson, and at Filament Fanatic 3D, we aren’t just melting plastic—we’re cooking up the future, one layer at a time.

Kind Regards,

Brad Anderson