From the age of twelve I knew that I wanted to be a chef. I decided to leave school at the end of Year 11 and go over to the U.S.A. and do my chef training there.
“From the age of twelve I knew that I wanted to be a chef. I decided to leave school at the end of Year 11 and go over to the U.S.A. where my father had just recently been transferred and do my chef training there.
I arrived in Grand Rapids, Michigan in July 1994 and started a two year Associates Degree in Culinary Arts, at Grand Rapids Community College. Upon graduating (second in my class), I returned to New Zealand for a year and worked at a couple of restaurants before moving to Melbourne in January 1998. In September 1998 I was employed by Andrew Blake and went through various sections in the kitchen before becoming the Senior Chef de Partie. In January 2000 I left to go to New York where I worked at Daniel for the French chef Daniel Boulud. After a few months, I decided to move back to Australia and returned to Blakes in September 2000. I quickly slipped back into my old section until I became Sous Chef in February 2001.”
Daniel has become Head Chef of Andrew Blake’s restaurant Blakes Cafeteria which opened in November 2001.... Read more.