Daniel’s career began at 16 in a local pizza shop, eventually leading to a formal apprenticeship where he was part of the opening team at Rockpool Bar and Grill.

From there, his journey took him to the high-pressure kitchens of Mayfair, London, and back to Melbourne to hold senior leadership roles at renowned institutions like Centonove, Top Paddock, and Cumulus Inc.

This diverse background provided a deep mastery of everything from fine dining techniques to the high-volume precision required by Melbourne’s world-class dining culture.

Daniels background in Melbourne’s elite kitchens and your work with regional restaurants shows a deep-rooted belief that the best food doesn't travel across oceans; it comes from the backyard.

Whether developing new recipes, or sourcing tomatoes grown in the unique soil of the Yarra Valley, the approach celebrates the "here and now." By focusing on sustainable, local, and seasonal produce, you aren't just creating a menu; you're telling a story of the region. There’s a certain magic in asking "what’s at its peak today?" rather than "what can we order from a catalogue?" and that philosophy is exactly what makes our style so authentic.