Daniel Tarquinio

I am Daniel Tarquinio, an accomplished Executive/Head Chef with a rich history of 25+ years in the hospitality industry. I am enthusiastic about venturing into new challenges and believe that your company offers the ideal platform for me to deliver exceptional service, quality, and leadership.

My educational foundation includes certifications from Box Hill Institute of TAFE and Northern Metropolitan Institute of TAFE, which have equipped me not only with culinary expertise but also with the ability to train and guide others effectively.

Throughout my career, I've overseen multiple kitchens, developed innovative menus, managed costs, and efficiently handled staff and resources. Highlights include roles as Executive Chef at Meadowbank Estate, Consultant Chef at Hunter Lane Cafe, and Executive Chef at Hogans Hotel/Pretty Sally Bakehouse.

My commitment to culinary excellence extends from my initial apprenticeship at Owl and Pussy Cat Restaurant, where I learned the art of bread making and Garde manger, to refining my skills at Bistro Deco.

Beyond the kitchen, I enjoy dining out, tenpin bowling, and immersing myself in movies. To explore how my experience and passion can contribute to your team, reach me by email. I look forward to the opportunity of bringing my expertise to your organization.

Throughout my career, I've demonstrated extensive culinary leadership and management across various roles. As the Executive Chef at Meadowbank Estate, I orchestrated three kitchens, oversaw menu creation, and managed resources. As a Consultant Chef at Hunter Lane Cafe, I established kitchen policies, mentored staff, and revamped menus. My tenure as Executive Chef at Hogans Hotel/Pretty Sally Bakehouse showcased my ability to lead large teams and implement policies. Additionally, my experience as Head Chef at Punto Di Vista highlighted my skills in fine dining menu development. Starting as an Apprentice Chef, I gradually refined my abilities, running sections at Cellini Restaurant & Café and contributing to Sheraton Towers.

I have received comprehensive training through my education, including a Certificate III in Commercial Cookery from Northern Metropolitan Institute of TAFE, a Certificate III in Hospitality Operations from Box Hill Institute of TAFE, and a Certificate IV in Training and Assessment from Northern Metropolitan Institute of TAFE. These certifications have equipped me not only with culinary expertise but also with the skills to train and guide others effectively in the hospitality industry.