Local boy Daniel Schelbert gained his culinary qualifications at the highly acclaimed William Angliss Institute of TAFE.
Local boy Daniel Schelbert gained his culinary qualifications at the highly acclaimed William Angliss Institute of TAFE. It was through the college’s “Great Chefs” dinner that he met Olimpia Bortolotto. Despite being in his final year he asked the famed chef for a job; that was on the Friday – he was interviewed on the Saturday and started work on the Monday, finishing his apprenticeship under her watchful eye. Six years on and three Bortolotto restaurants later Daniel left Cecconi’s for The European before heading to London for fresh ideas. Shortly after his return Daniel joined Bottega.
“My first food memory is of polenta,” Daniel recalls laughing. “I hated it as a child as my mother tried to force feed me the stuff. Now I love it.” Da Noi rates high on Daniel’s list of favourite restaurants with the appeal of Chef Steve Salce choosing his meal. When not dining out, days off are either spent catching up on some well needed shut eye or trying something non-cooking related “like taking in an exhibition. Inspiration can come from many sources.” Chefs that inspire him include Karen Martini, “for what she does” and Olimpia Bortolotto, “for who she is”. Daniel’s culinary tip: “Don’t overwork food or it loses all its qualities.”