Executive Chef Daniel Simpson creates a unique fine dining experience
Delight in imaginative cuisine at Quadrant restaurant or newly refurbished ECQ
Exceptional Sydney Dining
It's home sweet home for Sydney born Chef Daniel Simpson, now creating exceptional cuisine at ECQ Bar and the acclaimed Quadrant Restaurant.
Sydney born and bred Executive Chef Daniel Simpson has come full circle in his culinary career, returning to Quay Grand Suites Sydney as the newly appointed Executive Chef 11 years after joining the opening team in 1999 as a Commis Chef.
Daniel has thoroughly explored the hotel industry by working his way around various hotel chains throughout Sydney including Marriott, Sheraton and of course Mirvac Hotels & Resorts. In 2007 he felt it was time for change so packed his bags and moved to beautiful Tauranga in New Zealand with his young family.
Taking on the title of Executive Chef at The Sebel Trinity Wharf Tauranga, Daniel proved to be a local media celebrity for initiatives such as his 100 Mile Menu which quite literally comprises of dishes created with the finest local ingredients within a 100 mile radius.
Now Daniel has returned to his hometown of Sydney to pursue his career at the Circular Quay restaurant hotel which gave him his culinary start in life. As the Executive Chef at Quay Grand Suites Sydney, Daniel is now responsible for menu planning, training his brigade and overseeing preparation of all meals served in the hotel’s fine dining Quadrant Restaurant.
“My vision is to regularly change Quadrant’s menu to include daily specials based on Sydney's wonderful climate and the availability of seasonal produce and ensure our guests are surprised and excited every time they come back,” Daniel said.
“Our guests can expect us to deliver an experience to remember with world-class cuisine, complemented by stunning Sydney Harbour views.”
To find out more about Circular Quay restaurant Quadrant click here
