Daniel Watson

Born: Bendigo, VIC

History: He started in 1993 for one year at the Trawool Valley resort as an apprentice. Then in 1994 he moved for one year to the Golden gully Steak House Restaurant as an apprentice. In 1995 for another year he became head baker at the Watsons Hot Bake & Gourmet Deli. In 1996 he become head chef at Fargo. From 1997-1998 he was sous chef at Spargos and between 1998 and 2000at Candy Bar. In 2000 he become head chef at the Babble Bar & Café and stayed there for nine years.

Have you always wanted to be a Chef?
My family has been in hospitality their whole life so I have been around Hospitality my whole life. I wanted to be a wood turner my passion is to work with my hands I like creating things out of nothing so I became a chef instead which I found just as creative.

How would you define your style?
Modern Peasant / Rustic / Experimental.

Obsessive compulsive about?
Everything, but being tidy and clean is an obsession in the kitchen.

Your greatest culinary inspirations?
Marco Pierre White, Jaques Raymond, Jamie oliver. Jamie has done so much to open up peoples awareness to food around the world, he uses seasonal productsand in Australia we have so much variety available which inspires me. At the moment Heston Bloomfield from the Fat duck is my favorite chef. His ideas make me push my own abilities.

Most 'eyebrow raising’ menu item?
Sashimi Yellow fin Tuna Carpaccio, Black Russian tomato roja & blood orange sorbet.

Signature dish: Twice cooked pork belly with sherry vinegar & pickled pear