AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
David Nash
Born: Wellington, New Zealand
History:
I studied my cookery qualifications in Wellington, New Zealand working at the Intercontinental Hotel. I then worked at Huka Lodge, a small leading hotel of the world in Taupo, New Zealand.
In 2007 I moved to Australia to work at Hayman Island Resort in the Whitsunday Islands. After working throughout QLD, I then moved to Sydney and took on the position of Sous Chef at Garfish, Manly. I worked in Sydney for 2 years then moved to Brisbane and took a position at
Il Centro in Brisbane city.
After getting married on the sunshine coast, my wife and I decided to live here and I took on the role of Executive Chef at Ebb Waterfront & Dining. My wife and I stumbled upon The Velo Project Café for sale and we could not turn down the opportunity to start our own exciting business adventure. We have owned the café since 2nd May 2014.
Obsessive compulsive about?
Cleanliness, Organisation and Customer Service.
Your greatest culinary inspirations/influences:
There are too many to put down on paper but my wife Sarah for her unwavering support, my family and almost every chef I have worked with.
What do you love about this business?
The new challenges that we face everyday, working for ourselves. The local support and new customers we meet every day.
History:
I studied my cookery qualifications in Wellington, New Zealand working at the Intercontinental Hotel. I then worked at Huka Lodge, a small leading hotel of the world in Taupo, New Zealand.
In 2007 I moved to Australia to work at Hayman Island Resort in the Whitsunday Islands. After working throughout QLD, I then moved to Sydney and took on the position of Sous Chef at Garfish, Manly. I worked in Sydney for 2 years then moved to Brisbane and took a position at
Il Centro in Brisbane city.
After getting married on the sunshine coast, my wife and I decided to live here and I took on the role of Executive Chef at Ebb Waterfront & Dining. My wife and I stumbled upon The Velo Project Café for sale and we could not turn down the opportunity to start our own exciting business adventure. We have owned the café since 2nd May 2014.
Obsessive compulsive about?
Cleanliness, Organisation and Customer Service.
Your greatest culinary inspirations/influences:
There are too many to put down on paper but my wife Sarah for her unwavering support, my family and almost every chef I have worked with.
What do you love about this business?
The new challenges that we face everyday, working for ourselves. The local support and new customers we meet every day.
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