About

Daniel wilson is a chef, restaurateur and shamelessly food obsessed (as you'd expect).

Born in Auckland, New Zealand, he completed an Associates Degree in Culinary Arts in Grand Rapids, Michigan in 1997. You may know him better, however, as the creator of the Australian burger phenomenon that is Huxtaburger and the critical acclaim he has received as a fine dining chef (more on that later).

Beginning his career in the kitchen of chef Andrew Blake’s eponymous restaurant in Southgate, Melbourne, one of his early career highlights includes a stint in the kitchen with renowned New York chef Daniel Boulud at Daniel in New York, alongside 25 kitchen staff and several kilos of truffles, porcini and foie gras in the Frenchman’s fast-paced kitchen.

Returning to Blake's as Sous Chef, Daniel soon moved to co-head chef’s position with Emma Mackay at Blake's Cafeteria where the partnership earned both chefs The Age 2003 Good Food Guide Young Chef of the Year award. Later that year, Daniel worked with chef Jacques Reymond at Arintji, leaving in 2007 to run the Giannakis brothers' Graham Restaurant in Port Melbourne.  

In August 2010, Daniel and his two partners Jeff Wong and Dante Ruaine opened Huxtable, a humble restaurant with a menu of small items and share plates influenced by European and Southeast Asia cuisine. Huxtable was awarded a coveted chef’s hat in The Age Good Food Guide 2014, 2015 & 2016. They closed Huxtable in 2016 to concentrate on growing Huxtaburger.

In 2011, Daniel, Jeff and Dante opened their first Huxtaburger and to keep up with demand, the trio then opened another Huxtaburger in in Melbourne CBD in March, 2013. To date, the team opened 8 stores, including in one in NSW and two in WA. Daniel left this business in 2020 and is eagerly awaiting the opening of Yakimono at 80 Collins St for the Lucas Group where he will be Executive Chef.

Since closing Huxtable, Daniel has worked for clients including Jacob’s Creek running their Masterchef inspired Kitchen Collective cooking experience, consulting on the menu at Merrywell at Crown Melbourne, and also was the Chef Ambassador for the Queen Victoria Market for 2019.

Daniel has written two cookbooks, Huxtabook and The Huxtaburger Book (both published by Hardie Grant) and has contributed to several other books including Australian best seller, The Great Australian Cookbook and The Great Australian Baking Book. 

Daniel was an integral part of the Good Food Guide Innovation Award winning Melbourne TOYS Collective, a young culinary/creative talent showcase and was runner up in the Electrolux Appetite for Excellence Young Restaurateur of the Year program in 2012. He continues to take pride in mentoring and encouraging the next generation of Australian culinary talent.