Tour Date: 31st May - 7th June 2013
At the age of 24, Dan began his apprenticeship at Melbourne Oyster Bar under chef, Adrian Upward, moving to Langton’s (three Chefs’ hats) under Jeremy Strode 18 months later.
In 2002, his first year out of apprenticeship, Dan began work at Verge (two Chefs’ Hats) working with Simon Denton and chef Karen White. It was at Verge that Dan got his first taste of menu creation and had a chance to explore the creative side of begin a chef.
By 2003 Dan had become interested in what was happening in restaurants in Spain. In 2003 he moved from Melbourne to Barcelona and worked for one and a half years at Caelis (one Michelin star) inside the Ritz Hotel at a time when the world was starting to take notice of the style and quality of cuisine coming out of Spain.
While in Barcelona Dan realised that one of the truly interesting and innovative chefs in Spain was Andoni Luis Aduriz at Mugaritz (two Michelin stars), located in the Basque Country in the north of Spain and a disciple of Ferran Adria.
He arranged a three-month period of work experience beginning in January 2005 and moved to San Sebastian to work in a team of 25 chefs to produce a menu for 40-50 guests. On completion of his work experience, Dan took up the position of Chef de Partie within a team of only six paid chefs. By 2006 he was Sous Chef and soon after took on the role of Head Chef, which he held for one year before returning to Australia.
During his time in Europe, Dan had the opportunity to work with some of the most well respected chefs in the world and to participate in several dinners outside the restaurant with such respected names as El Bulli, The Fat Duck, Alain Passard (L’arpege), Martin Berasetegui, Pedro Subijana (Akelare), wd 50, Alinea and Charlie Trotter amongst others.
In the time that Dan was at Mugaritz, the restaurant was named tenth best restaurant in the world by Restaurant Magazine UK and since 2008 has featured in the top five best restaurants in the world.
In 2007, Dan returned to Australia and moved to Dunkeld, Western Victoria to take up the position of Executive Chef at the Royal Mail Hotel. The move to a regional area has given him access to his own kitchen garden and small artisan producers throughout the Grampians region. He now works closely with his dedicated garden and kitchen team to produce a unique style of food that blends his understanding of modern technique with an immense respect for nature, produce and seasonality.
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Tastes of Burgundy take culinary tours around the beautiful region of Burgundy, in France. If you are looking for a food and wine tour of France or a food and wine tour of Burgundy then Tastes of Burgundy culinary and wine and food tours are for you. Our culinary tours involve working with some of Australia's top chefs in a stunning chateau in Burgundy. Our third cooking tour in burgundy is with Australian chef Andrew McConnell owner of Cutler and Co and Cumulus Inc in Melbourne…..