Dan Hunter

Dan’s career has taken him around the globe and into the kitchens of some of the world’s most acclaimed restaurants, including an appointment as Head Chef at Mugaritz, Spain.

Before opening his own venture, Brae, Dan spent six years leading the kitchen of Dunkeld’s Royal Mail Hotel. There he developed his first intensive organic kitchen garden program and took the establishment to its Three-Hat status.

Dan was The Age Good Food Guide’s 2012 Chef of The Year and the following year, in December 2013, his first solo venture, Brae opened.

Brae’s location, on a farm in the Otway hinterland, has allowed Dan to develop the property’s 30 acres for onsite organic vegetable and fruit production. This produce, as well as that from local, sustainable farmers is used to offer a unique, contemporary cuisine built around an immense respect for nature and seasonality.

Dan was named 2016 Chef of the Year in both The Age Good Food Guide and Australian Gourmet Traveller Magazine. He was also awarded Top Chef in Australia’s Top Restaurants Awards 2016 and 2017. Dan’s debut book with leading global publisher, Phaidon was released in May, 2017.