Tel Aviv, Israel.
I started out as a kitchenhand in a little 60-seater Italian restaurant. From there, I did a 4-year apprenticeship working around Adelaide in gastropubs. My first qualified position was at The Playford Hotel and from there I headed Bartons restaurant at The Caledonian Hotel. Moving to the Fleurieu Peninsula, I worked at Woodstock Wine Estate and was Head Chef at Encounter Restaurant, Hotel Victor. I’ve now found my home here in the heart of McLaren Vale at Serafino.
Have you always wanted to be a Chef?
I knew I wanted to be a Chef from the age of about 13, learning to cook from my mother ignited the passion, my first job as a kitchenhand in a little Italian restaurant fuelled it.
How would you define your style?
Modern Australian with a heavy influence of French/Italian.
What is your feature flavour these days?
I’m still in love with truffles and I think I always will be. They feature on a few of our current dishes in some form.
Obsessive compulsive about?
Making every component on the plate look perfect.
Your greatest culinary inspirations/influences:
In the early days Mum, throughout my apprenticeship it was Damien Pignolet, these days Daniel Humm- Eleven Madison Park and the great Australian Chefs we have leading the way.
What do you love about this business?
Meeting new people and sharing their experiences with food and wine. I love seeing what Chefs in the area are coming up with.
An ingredient you can’t live without?
Butter! It goes in everything! Especially our Nebbiolo butter we make here.
Most ‘eyebrow raising’ menu item?
Not sure it’s eyebrow raising but everyone loves our Nebbiolo butter with ash salt.
Lamb shank and chevre ravioli / cauliflower / truffle / pickled mustard / walnut foam.
Discover the beauty of McLaren Vale at Serafino, a winery, restaurant and accommodation venue nestled among 200-year-old gum trees, lakes and rolling hillsides. The largest venue space in McLaren Vale, Serafino is an ideal location for weddings, functions and intimate occasions, with onsite winery and cellar door adding to the experience. With a carefully crafted menu of Modern Italian-Australian fare, Chef Daniel Armon highlights his skill in dynamic dishes, using seasonal produce. Begin with venison tartare, rye, miso, egg yolk, pickled garden varieties, caper gel and garden flowers, or blue swimmer crab, carrot, water chestnut, apple, burnt honey and leek ash; before mains like pork and cauliflower, golden raisin puree, red elk, buttermilk poached shallot and pickled mustard seed.