Daniel Johnson

Born:

Northampton, England

History:

I did my apprenticeship at Coco’s restaurant in South Perth before working my way around a few different dining establishments in Cottesloe, Subiaco, Perth and Fremantle. I then took a little while to myself to travel, followed by a move to Dunsborough and the opening of Quay West Bunker Bay resort, where I had a short stint before transferring to the beautiful Hawksbury Valley in NSW.

After wanting a move to the luxury side of resorts, I was hired as the Executive Chef of Bedarra Island and really started my life in fine food. I moved to the Maldives and was leading some top luxury resort kitchens, including Como Resort Cocoa Island, Huvafenfushi Resort and Jumeirah Dhevanafushi.

I also had a short stint as Executive Chef at The Sebel Hotel Melbourne and at George Calombaris’ The Press Club Group. I again moved overseas to lead the kitchen and F & B operation of one of Oman’s top luxury resorts, Alila Jabal Akhdar.

After spending time in Oman, I moved to Vanuatu and was General Manager of The Havannah Resort, a boutique luxury resort.

This led me back to Australia with my wife to settle and build something of our own - the project of bringing La Casina Restaurant back to life in beautiful Dunsborough. This is where I spend my time these days.

Have you always wanted to be a Chef?

When I was a child, my Mum was a really good cook and I loved to eat, so I would spend a lot of time in the kitchen with her and as I grew up, I decided I wanted to be a Chef. When I started my apprenticeship, for the first time I found something that I was good at; I loved the pressure and camaraderie of being in such a driven team environment.

How would you define your style?

Contemporary Australian cuisine - food which is produce driven with deft simplicity.

What is your feature flavour these days?

I have a deep love of Levantine cuisine and the flavours of the Mediterranean.

Obsessive-compulsive about?

Seasonal and locally sourced produce.

Your greatest culinary influence:

Our farmers.

What do you love about this business?

Seeing the happiness and smiles on people’s faces after they had a great dining experience.

An ingredient you can’t live without?

Chilli, fresh herbs and spices.