Daniel Alps is an energetic, charismatic chef with a passion for local and organic produce. He is keen to develop a strong relationship with local farmers to support his vision of Tasmanian food culture.
Tasmanian born, Daniel served his apprenticeship in Launceston before travelling to Broome, where he worked for two years alongside Asian, French, New Zealand, and Australian chefs, gaining insights into culinary cross pollination.
Daniel returned to Tasmania as Executive Chef to Pipers Brook Vineyard, one of Tasmania’s largest wine producers. While with Pipers Brook, Daniel seized the opportunity to explore Europe and California, where he further developed his understanding of the marriage of food and wine.
Daniel Alps at Strathlynn aims to provide customers with a uniquely Tasmanian experience when they dine at the restaurant. By using fresh organic local produce and keeping his dishes as simple as possible he feels that his customers will then taste the best that Tasmania has to offer. He is extremely passionate about Tasmanian products and often is the first to use new products that are emerging in the market place. Daniel is a chef with rare instinct and a feel for quality produce; his passion is for good, simple cooking matched with premium Tasmanian wines.