Daniel Peacock

Northhampton, East Midlands, United Kingdom.

I studied Commercial Cooking Level 2 and 3 and Pastry Diploma Level 3 at Northampton Booth Laine College in England.

Starting at humble beginnings working as a pot wash, I made my way up the chain in multiple restaurants of my hometown. Seeking more fine dining experience, I moved to London and started as a Commis Chef, working my way up in 5-star hotels under the influence of Chefs with Michelin-star experience.

With a passion for travelling and working in luxury resorts, I took on a Junior Sous Chef position at Wolgan Valley Resort. Thoroughly enjoying my experience and wanting to run my own kitchen, I was able to take on a Head Chef position here at Mount Mulligan Lodge, recruiting a great team working alongside other talented Chefs producing amazing food.   

Absolutely, coming from a big Maltese family food has always been an integral part of life. 

Modern fusion with a multicultural fine dining twist.

Native indigenous spices.

Cleanliness in fridges!

My grandmother, exposing me to food at a young age and developing the passion.

Flexibility of where I can work and the different cuisines and of course the friendships.

Butter.

Five score Wagyu beef roll, wasabi avocado, onion skin and black garlic with crisp vegetables.

Braised octopus, peanut sambal, heirloom carrot, orange and black garlic.