User:Dancsim

Daniel Simpson (23/05/1978-) was born in Sydney, Australia. His formative years, were spent playing rugby, and watching his father create in the kitchen. This inspired him to break into the cooking trade. Beginnig his Apprenticeship at Chateau Sydney Hotel, in Potts Point, was the perfect start. Taking responsibility from an early age, he was soon creating. After three years of solid training under Chef's Kenneth Mills and Allan Carter, Daniel moved on. He was to be part of the opening team at Quay Grand Suites.

Move on 7 years, and he has now toaing the reins at Sebel Pier One to lead the kitchen crew. He gets his inspiration from fresh, seasonal and sustainable produce. Marrying 2 or 3 simple flavours to get the most out of the food.