Solotel and Matt Moran have revealed Daniel Cooper as the new head chef at Chiswick Woollahra.
Cooper comes from time spent across venues in the Hunter Valley and most recently as executive chef of St Kilda’s The Prince where he lead the team to a hat within two months of opening.
“We couldn’t be more excited to welcome Daniel to the Chiswick family,” says Moran.
“We couldn’t have found a better fit to lead Chiswick’s kitchen team. His experience, approach to food and working with seasonal and local produce aligns perfectly to that of Chiswick’s, and we look forward to witnessing the great things he’ll do in this position.”
Cooper’s first step as head chef will be launching Chiswick’s Christmas Collective menu which will be on offer from 27 November.
The set menu will include Chiswick classics such as barra-masalata with vegetable crisps; Ora King salmon gravlax tartare with cucumber, dill and crème fraiche; and Berkshire honey glazed ham or Chiswick roasted lamb shoulder for the main.
On the sweeter side, guests can expect a Chiswick Christmas pudding with brandy custard.
“Chiswick has a beautiful story that has to continue being told, and I feel honoured to be part of this moving forward. There’s a real sense of place at Chiswick; it’s homely, comforting and honest,” says Cooper.
“I’ve always loved working closely with producers, and Chiswick works with an array of Australia’s best suppliers. Yet I think what I’m most looking
forward to is having access to that amazing kitchen garden.”