Chatham, Kent, England.
Chef Daniel Jarrett has mastered the culinary arts through his 18 years of experience and many accolades.
Leading an Asian fusion experience and originally French trained, Daniel has been delighting foodies in South East Queensland for many years. His passion for food, combined with his outstanding ability has seen him receive a number of awards, most notably receiving one Chef Hat in the 2018 Australian Good Food Guide awards.
Having led The Tamarind from success to success, Executive Chef Dan Jarrett is now sharing his passion and expertise across both The Tamarind Restaurant and The Balfour Kitchen. Dan’s passion for Asian food is carried across to The Balfour Kitchen which showcases fresh, light and punchy Modern Vietnamese.
Have you always wanted to be a Chef?
No, it wasn’t something I had ever thought about, I just wanted to leave school and Mum said I had to do something because I wasn’t going to stay at home on the dole! I quite enjoyed cooking and looked into apprenticeships and really enjoyed it.
How would you define your style?
I love using the punchy flavours of Asian cuisine and balancing it with the beautiful produce Australia has to offer.
Obsessive Compulsive About?
Cleanliness and having things in order.
Your greatest culinary inspirations/influences:
Inspiration can come from anywhere, but I’m always inspired by the amazing Chefs Australia has.
What do you love about this business?
The setting at The Balfour is beautiful, very unique in a city environment and the team of course.
An ingredient you can’t live without?
Fish sauce, chilli and herbs.
Most ‘eyebrow raising’ menu item?
We don’t have a signature dish as such but more of a focus to have a strong vegetarian and vegan selection on our menus.
Guests can be forgiven for thinking they are miles away from the hustle and bustle of Brisbane city, inside Spicers Balfour Kitchen at New Farm. Nestled in a beautiful Queenslander, this bistro-style venue offers an exciting new Vietnamese-inspired menu, with award-winning Executive Chef Dan Jarrett at the helm of the revitalised offering. Soak up Brisbane’s balmy evenings by enjoying a cocktail or two in an intimate frangipani tree-shaded courtyard, before sitting down for a delicious feast on the wrap-around verandah. Whet your appetite with a starter like Vietnamese beef tartare, fermented tofu and preserved Chinese olive, yolk and puffed rice paper; while the French menu twist can been seen in dishes such as coffee brulee, lotus, tea meringue, fried cacao truffle and chilli chocolate.