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David Fryer

Member Chef

Trained at William Angliss whilst spending all my practical time at Society Restaurant and , later, at Brysons.

Spent a couple of years at fine dining restaurants in Sydney and Hong Kong before moving to England for more experience. Got my big break on a trip to France while I was there and worked in all departments at Le Gavroche where I learnt that I will never know everything about cooking as well as how to cook food to it's best advantage and not your own wishes. I now run a small gourmet food from home.

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Posted by hungry girlReport
Hi Dave, love the recipes - they sound great. What's your gourmet business about? Do you have a website that we can look at? I'm intrigued and it sounds like you've got some great experience at some brilliant restaurants - I'm sure lots of great culinary stories to tell! -h.g.