Danielle Alvarez has always been interested in cooking, but she never imagined it would become her job, let alone in a restaurant on the other side of the world.
The Florida native initially studied art history, before switching to professional cooking. Her first cooking job was an internship at three Michelin star restaurant, The French Laundry, in the Napa Valley, followed by a stint in San Francisco, where she began defining the type of chef she wanted to be. ‘I was very interested in the small farms and the incredible tasting organic produce that finds its way into so many kitchens in San Francisco,’ she says.
Danielle went on to spend four years at the renowned Chez Panisse in Berkeley, before a holiday to Australia changed everything. ‘It was actually on that first trip that I just had that feeling that I needed to come back here,’ she says. ‘I