Growing up in an Italian family in Brisbane and being surrounded by some of the finest gourmet restaurants in the world, Chef Daniel Sheen’s fate was perhaps always closely linked to food. After a degree in law and accountancy he decided to pursue a career in cooking and shot up the ranks gaining his first Executive Chef position at the age of 23.

 

With a foundation in French nouvelle cuisine obtained at “La Baguette” as well as opening the award winning “David’s off Oxford” Chef Daniel’s menu is crafted from the finest gourmet products sourced internationally as well as locally. Chef Daniel’s festival menu places special emphasis on the flow from one course to another, making sure of their complimentary nature.