Candidate: Daniel Arnold
At the time of competing, Daniel Arnold was Sous Chef at two-Michelin star Restaurant Serge Vieira, owned by former Bocuse d’Or winner Serge Vieira.
Dan spent six years cooking in France, firstly at two-star Michelin L’Espérance, then Restaurant of Marc Meneau in Burgundy, and finally with Serge.
Originally from Brisbane, Arnold completed his apprenticeship at Il Centro Restaurant, then worked at Wilsons Boathouse Restaurant and The Buffalo Club before expanding his culinary horizons in France. In 2018 he opened Restaurant Dan Arnold in Brisbane with his wife Amelie.
Commis: Ryan Cosentino
Talented young chef Ryan Cosentino was named ‘Best Commis’ at the 2016 Bocuse d’Or Asian Selection and spent four months training with Dan Arnold at Restaurant Serge Vieira in France.
Recently Ryan Cosentino opened his own café Via Porta in Melbourne with his brother Simon Cosentino.